Breville Double Oven BBM300 User Manual

Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

Breville Customer Service Centre

PO Box 22

BAKER’S OVEN

Botany NSW 2019

AUSTRALIA

Customer Service: 1300 139 798

Fax (02) 9384 9601

Instructions and Recipes

BBM300

Email Customer Service: [email protected]

New Zealand Customers

Breville Customer Service Centre

Private Bag 94411

Greenmount

Auckland, New Zealand

Customer Service: 0800 273 845

Fax 0800 288 513

Email Customer Service: [email protected]

www.breville.com.au

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from the one

illustrated in this booklet.

Model: BBM300 Issue 1/08

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Welcome

Breville recommends safety first

At Breville we are very safety conscious. We design and manufacture consumer products with the

safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of

care when using any electrical appliance and adhere to the following precautions:

BRevIlle BAkeR’S OveN

We have designed the Breville Baker’s Oven with

you, our valued customer in mind.

ImpORtANt SAfeguARdS fOR yOuR BRevIlle BAkeR’S OveN

The Breville Baker’s Oven will bake 1kg and 750g

sandwich style loaves. We have made the Breville

Baker’s Oven easy to use as you will find from the

‘Beginner’s guide to your first loaf’ on page 15.

After that you will find over 75 delicious recipes to

try in our ‘Easy Bake’ recipe section. And with the

special ‘JAM’ setting the Breville Baker’s Oven can

create delicious fresh home-made jams, a taste

sensation on your freshly baked bread.

• Carefully read all instructions before operating

and save for future reference.

• Always ensure the Breville Baker’s Oven is

properly assembled before connecting to

a power outlet and operating. Follow the

instructions provided in this book.

• Remove and safely discard any packaging

material and promotional labels before using the

Breville Baker’s Oven for the first time.

• The Breville Baker’s Oven is not intended to

be operated by means of an external timer or

separate remote control system.

• To eliminate a choking hazard for young

children, remove and safely discard the

protective cover fitted to the power plug of this

appliance.

• The lid and the outer surface may get hot when

the appliance is operating.

For people who like to hand shape bread, there

is also a ‘DOUGH’ setting. In addition the Breville

Baker’s Oven will bake superb ‘YEAST FREE’ or

‘GLUTEN FREE’ breads.

• Do not place the Breville Baker’s Oven near

the edge of a bench or table during operation.

Ensure the surface is level, clean and free of

water, flour and other substances. Vibration

during the kneading cycles may cause the

bread machine to move slightly.

• The temperature of accessible surfaces may be

high when the appliance is operating.

Finally, if you enjoy waking up to the aroma of

freshly baked bread every morning, the 13 hour

‘PRESET TIMER’ on the Breville Baker’s Oven

makes it easy to do so.

• Do not touch hot surfaces. Allow the Breville

Baker’s Oven to cool before cleaning any parts.

• Steam vents are very hot during baking. Do not

place anything on top of the lid.

• Do not place the Breville Baker’s Oven on or

near a hot gas or electric burner, or where

it could touch a heated oven. Position the

appliance at a minimum distance of 10cm away

from walls. This will help prevent the possibility

of wall discolouration due to radiated heat.

For our New Zealand customers we have included

information relating to variances in measurements

and availability of ingredients.

• Do not cover the air vents when the Breville

Baker’s Oven is in use.

• Use oven mitts when removing the hot bread

pan and the hot bread or jam from the pan.

Before making your first loaf of bread, please read

this book thoroughly to ensure you get the best

results.

• Take care when pouring jam from the bread pan

as the jam is extremely hot.

• Always operate the Breville Baker’s Oven on a

stable and heat-resistant surface. Do not use on

a cloth-covered surface, near curtains or other

flammable materials.

We wish you, your family and friends much

enjoyment from the superb range of breads you

can bake and doughs you can knead in your

Breville Baker’s Oven.

• Do not place any ingredients directly into the

baking chamber. Place ingredients into the

bread pan only.

• Do not operate the Breville Baker’s Oven on a

sink drain board.

• Do not place fingers or hands inside the Breville

Baker’s Oven while in operation. Avoid contact

with moving parts.

CAutION: tHe lId ANd tHe OuteR SuRfACe mAy get HOt WHeN tHe ApplIANCe IS

OpeRAtINg.

tHe tempeRAtuRe Of ACCeSSIBle SuRfACeS mAy Be HIgH WHeN tHe ApplIANCe IS

OpeRAtINg.

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Breville recommends safety first continued

know your Breville Baker’s Oven

• Ensure that the Breville Baker’s Oven is

switched off and then unplugged from the

power outlet when not in use and before

cleaning.

• To protect against electric shock, do not

immerse power cord, power plug or appliance

in water.

Lid

Viewing window

• Keep the inside and outside of the appliance

clean. Follow the cleaning instructions

provided in this book.

• Do not immerse the bread pan in water. Doing

so may interfere with the free movement of the

shaft. Wash only the interior of the bread pan.

Bread pan handle

Bread pan

Collapsible kneading blade

for bread & dough making

• Do not leave the lid standing open for extended

periods of time.

• Always ensure the kneading blade is removed

from the base of the baked loaf prior to slicing.

Oven

(baking chamber)

Standard kneading blade

for jam making

ImpORtANt SAfeguARdS fOR All eleCtRICAl ApplIANCeS

• Unwind the power cord fully before use.

• Any maintenance, other than cleaning, should

be performed at an authorised Breville Service

Centre.

Viewing window

Control panel

Lid

• Do not let the power cord hang over the edge of

a bench or table, touch hot surfaces or become

knotted.

• This appliance is for household use only. Do not

use this appliance for anything other than its

intended use. Do not use in moving vehicles or

boats. Do not use outdoors. Misuse may cause

injury.

• The appliance is not intended for use by

persons (including children) with reduced

physical, sensory or mental capabilities, or lack

of experience and knowledge, unless they have

LCD screen

been given supervision or instruction concerning • The installation of a residual current device

use of the appliance by a person responsible for

their safety.

(safety switch) is recommended to provide

additional safety protection when using

electrical appliances. It is advisable that a

safety switch with a rated residual operating

current not exceeding 30mA be installed in the

electrical circuit supplying the appliance. See

your electrician for professional advice.

• Children should be supervised to ensure that

they do not play with the appliance.

• It is recommended to regularly inspect the

appliance. Do not use the appliance if power

supply cord, power plug or appliance becomes

damaged in any way. Return the entire

Air Vents

appliance to the nearest authorised Breville

Service Centre for examination and/or repair.

Power Cord Outlet

SteAm veNtS ARe veRy HOt duRINg BAkINg.

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know your Breville Baker’s Oven continued

tHe CONtROl pANel

BReAd, dOugH ANd JAm SettINgS

The control panel is designed to perform several functions.

The LCD screen indicates the setting number, loaf size

and crust colour selection then the completion time for the

setting. The various buttons are used to set the functions

and to start or stop the Breville Baker’s Oven. The buttons

should be pressed firmly. A soft ‘beep’ sound is made as

each button is pressed and the function advances.

SettINg 1:

Press the ‘SELECT’ button once and the LCD screen will show 1 1kg medIum. To

select a light or dark crust colour, press ‘CRUST’ button once for dARk, twice for

lIgHt. To select the 750g (0.75kg) size, press ‘LOAF SIZE’ button once.

BASIC

SettINg 2:

BASIC RApId

Press the ‘SELECT’ button twice and the LCD screen will show 2 1kg medIum. To

select a light or dark crust colour, press ‘CRUST’ button once for dARk, twice for

lIgHt. To select the 750g (0.75kg) size, press ‘LOAF SIZE’ button once.

This setting has shorter kneading and rising times therefore the bread may be lower

in height, heavier in texture and with less flavour development depending on the

ingredients used.

lCd SCReeN

SeleCt

The LCD screen shows the setting number, loaf size and crust colour selected. When

the ‘START’ button is pressed the time displayed (in hours and minutes) is the time

remaining until the selected setting is completed.

SettINg 3:

Press the ‘SELECT’ button three times and the LCD screen will show 3 1kg medIum.

To select a light or dark crust colour, press ‘CRUST’ button once for dARk, twice for

lIgHt. To select the 750g (0.75kg) size, press ‘LOAF SIZE’ button once.

WHOleWHeAt

Press the ‘SELECT’ button to select the 11 automatic settings available. These settings

are listed on pages 9-10 under ‘Bread, Dough and Jam Settings’. Each time the

‘SELECT’ button is pressed the setting changes. The setting selected is shown on the

LCD screen as a number between 1 and 11.

SettINg 4:

WHOleWHeAt

RApId

Press the ‘SELECT’ button four times and the LCD screen will show 4 1kg medIum.

To select a light or dark crust colour, press ‘CRUST’ button once for dARk, twice for

lIgHt. To select the 750g (0.75kg) size, press ‘LOAF SIZE’ button once.

CRuSt

Press the ‘CRUST’ button to select the 3 crust colours available for the bread settings

only. The crust colour selected is shown on the LCD screen as LIGHT, MEDIUM or

DARK. The LCD screen will default to MEDIUM when the bread machine is switched on

or a new bread setting is selected.

This setting has shorter kneading and rising times therefore the bread may be lower

in height, heavier in texture and with less flavour development depending on the

ingredients used.

lOAf SIZe

Press the ‘LOAF SIZE’ button to select the 2 sizes for the bread and dough settings

only. The size selected is shown on the LCD screen as 1KG or 0.75KG. The LCD screen

will default to 1KG when the bread machine is switched on or a new bread or dough

setting is selected.

SettINg 5:

Press the ‘SELECT’ button five times and the LCD screen will show 5 1kg medIum.

To select a light or dark crust colour, press ‘CRUST’ button once for dARk, twice for

lIgHt. To select the 750g (0.75kg) size, press ‘LOAF SIZE’ button once.

gluteN fRee

This setting is suitable for breads made with gluten-free flours such as rice, potato,

buckwheat, etc. The shorter rising times and higher baking temperature gives a well-

risen, golden brown gluten-free loaf.

StARt

StOp

Press the ‘START’ button to commence the selected setting or begin the ‘PRESET

TIMER’ countdown for delayed operation.

SettINg 6:

fReNCH

Press the ‘SELECT’ button six times and the LCD screen will show 6 1kg medIum.

To select a light or dark crust colour, press ‘CRUST’ button once for dARk, twice for

lIgHt. To select the 750g (0.75kg) size, press ‘LOAF SIZE’ button once.

To stop and cancel a selected setting mid-cycle press the ‘STOP’ button and hold

down for 5-10 seconds until the machine ‘beeps’ and the LCD screen is reset. This

will result in the setting being cancelled. (When the bread is ready the bread machine

automatically stops and sounds 3 double ‘beeps’. The time display will show ‘0:00’).

dO NOt pReSS tHe ‘StOp’ ButtON when checking the bread as this will cancel the

selected setting and the bread machine will not continue the operation.

This setting is suitable for breads lower in fat and sugar as the rising times are longer

and the baking temperature higher. It will produce a coarser crumb with a harder,

crustier crust depending on the ingredients used.

pReSet tImeR

(up ‘’/down

‘’ arrows)

Use the ‘PRESET TIMER’ to delay the start of the selected setting. Press the up ‘’ and

down ‘’ arrow buttons (which will change the time display up or down in 10 minute

increments) until the delay time is displayed then press the ‘START’ button to start the

‘PRESET TIMER’ countdown. The up ‘’ and down ‘’ arrow buttons can also be

used to change the time required for the ‘BAKE ONLY’ setting.

SettINg 7:

SWeet

Press the ‘SELECT’ button seven times and the LCD screen will show 7 1kg medIum.

To select a light or dark crust colour, press ‘CRUST’ button once for dARk, twice for

lIgHt. To select the 750g (0.75kg) size, press ‘LOAF SIZE’ button once.

This setting is suitable for sweeter style breads as the rising times are longer and the

baking temperature lower.

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know your Breville Baker’s Oven continued

uSINg tHe pReSet tImeR

Example:

SettINg 8:

Press the ‘SELECT’ button eight times and the LCD screen will show 8 1kg medIum.

To select a light or dark crust colour, press ‘CRUST’ button once for dARk, twice for

lIgHt. To select the 750g (0.75kg) size, press ‘LOAF SIZE’ button once.

yeASt fRee

The Baker’s Oven ‘PRESET TIMER’ lets you wake

Before leaving for work at 8.00am, you decide

to the aroma of fresh baked bread in the morning.

You can set the timer up to 13 hours in advance

before you require your baked loaf.

to make a loaf of white bread and wish to have

it ready for dinner at 6.00pm (10 hours later).

Press the up ‘’ arrow until 10:00 appears on

the LCD SCREEN. Press ‘START’.

Dough or batter recipes that rely on baking powder or bicarbonate of soda as the

raising agent are suitable for use on this setting.

Recipes using perishable ingredients should

not be made using the ‘pReSet tImeR’.

SettINg 9:

dOugH

Press the ‘SELECT’ button nine times and the LCD screen will show 9 1kg. To select

the 750g (0.75kg) size, press ‘LOAF SIZE’ button once.

Your Baker’s Oven will begin making your

bread at the appropriate time for it to be ready

at exactly 6.00pm.

Step 1

This cycle takes 1 hour 30 minutes to complete then the dough is removed from the

bread machine, hand shaped and baked in the conventional oven. Instructions and

recipes for Pizza and Foccacia are also included in the Dough section of this book.

To bake a loaf of bread on the 1 (BASIC) 1KG

MEDIUM setting using the ‘PRESET TIMER’, follow

Steps 1-8 under the heading ‘Beginner’s Guide to

Baking Your First Loaf’ on pages 13-14.

Note

SettINg 10:

JAm

Press the ‘SELECT’ button ten times and the LCD screen will show 10.

This setting is designed to make home-made style jam using seasonal fresh fruit. A

variety of recipes can be found in the ‘Just Jam’ section of this book.

The ‘PRESET TIMER’ cannot be used with the

‘JAM’ or ‘BAKE ONLY’ settings.

Step 2

To preset the timer use the up/down ‘’/‘’

arrows on the control panel to enter the number

of hours in which you want your bread to be

ready (the amount of time shown on the LCD

screen will include the total setting time). To set

the time, press the down ‘’ arrow or up ‘’

arrow the appropriate number of times until you

see the number of hours and minutes displayed.

Each time you press the up ‘’ arrow button, the

timer advances 10 minutes. Each time you press

the down ‘’ arrow button the timer is set back

10 minutes. Hold down the up ‘’ or down ‘’

arrow buttons for speedier adjustments.

SettINg 11:

BAke ONly

Press the ‘SELECT’ button eleven times and the LCD screen will show 11.

Note

Press the up/down ‘’/‘’ arrow buttons to select a time between 5 minutes and 2

hours.

The ‘PRESET TIMER’ cannot be used for all

recipes. Individual recipes will specify if not

suitable.

For those who enjoy a crispier crust, this setting will extend the baking time or add

interest to the loaf with delicious topping or melt ideas.

Note

It is advisable, before using the ‘PRESET

TIMER’ for the first time, to test the recipe.

It is also advisable to weigh and measure

ingredients accurately to ensure the correct

ratio of flour/water and other ingredients is

used.

Step 3

Press ‘START’. The colon (:) in the time displayed

begins to flash, letting you know the ‘PRESET

TIMER’ has started. The remaining time will count

down in one minute increments. When the time

on the LCD SCREEN indicates ‘0:00’, baking is

complete. If you make an error during or after your

selection, press and hold the ‘STOP’ button and

you can begin your selection again.

Note

To ensure the efficient operation of the bread

machine, use in an area not affected by

extremes of heat or coldness.

Note

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know your Breville Baker’s Oven continued

Beginner’s guide to Baking your first loaf

The following instructions are to be used when

making Bread or Dough recipes from the recipe

section of this book.

kneading action of the bread machine ensures

uSINg tHe BAke ONly SettINg

The ‘Bake Only’ setting of the Baker’s Oven gives

more versatility to your bread making. The ‘Bake

Only’ setting is useful when wishing to:

uSINg tHe JAm SettINg

that the collapsible blade is upright or flat at the

appropriate times in the kneading, rising and

baking cycles.

The ‘JAM’ setting of the Baker’s Oven allows you

to make sufficient quantity of delicious home-

made jam to accompany your freshly baked

bread.

All recipes use local ingredients and Australian

Standard Metric Measuring tools (cup, spoons and

weighing scales), for accuracy in producing a 1kg

or 750g loaf of bread.

• Extend the baking time if a darker, crisper loaf

crust is required.

Before inserting the collapsible blade, ensure

that no baked bread residue remains attached

to the shaft inside the bread pan or inside the

hole or around the hinge area of the collapsible

kneading blade. This will ensure that the hinge

pivots freely. For further cleaning instructions

refer to page 25.

1. Insert the standard kneading blade (for jam

making) onto the shaft of the bread pan.

• Crispen loaves already baked and cooled.

• Re-warm loaves already baked and cooled.

• Delay bake a finished dough.

Remove and safely discard any packaging material

and promotional labels before using the Baker’s

Oven for the first time.

2. Place prepared fruit into the bread pan

followed by remaining ingredients.

3. Press the ‘SELECT’ button ten times and the

LCD screen will show 10. Press ‘START’.

Step 1: Open the lid and remove the bread pan

• Melt or brown toppings.

1. Press the ‘SELECT’ button eleven times and

the LCD screen will show 11.

4. After 1:05 hours, the bread machine will

‘beep’, indicating the end of the cycle. Press

‘STOP’. Use oven mitts to remove the bread

pan as the jam is extremely hot.

Open the lid and remove the bread pan from the

Baker’s Oven by holding the handle and lifting

straight up.

Note

Step 3: Add ingredients into the bread pan

2. Before pressing the ‘START’ button, the time

can be altered by using the up/down ‘’/‘’

arrows. The ‘BAKE ONLY’ setting times range

from 5 minutes to 2 hours.

Always remove bread pan from the Baker’s Oven

before adding ingredients to ensure ingredients

are not spilt into the baking chamber and onto the

element.

It is important that the ingredients are added in

the correct order listed in the recipe and that the

ingredients are measured and weighed accurately

otherwise the dough may not mix correctly or rise

sufficiently. Ensure the collapsible kneading blade

is in the upright position before adding ingredients

to the bread pan.

5. Pour the hot jam into warm, dry, sterilised

jars, leaving 1.25cm from the top of the jar.

Seal the jars immediately and label.

3. If the time is not altered, the default ‘BAKE

ONLY’ time of 55 minutes will commence

when the ‘START’ button is pressed.

6. Jam will thicken upon cooling and storage.

Before using for the first time, we recommend

that the inside of the bread pan and the kneading

blades be washed with warm soapy water, rinsed

and dried thoroughly. do not immerse the bread

pan in water.

See the recipe section, under ‘Just Jam’ for more

details (refer page R41).

Try this creative idea:

1. Prepare and make a bread of your choosing.

All ingredients should be at room temperature 20-

25ºC and should be added in the following order:

1. Liquid ingredients

2. Fat

Step 2: Insert the kneading blade

2. Combine 3 tablespoons of Cheddar cheese, 3

tablespoons chopped bacon with 2 teaspoons

chopped fresh chives.

There are two kneading blades provided with the

Baker’s Oven. The collapsible blade is for use on

the ‘BREAD’ and ‘DOUGH’ settings. The standard

blade is for use on the ‘JAM’ setting.

3. Dry ingredients: salt, sugar, flour

4. Yeast

3. When bread has finished baking, press ‘STOP’.

4. Sprinkle combined ingredients over the top of

loaf.

It is important that when using either kneading

blade that it is properly mounted on the shaft in

the base of the bread pan by aligning the flat edge

in the central hole of the kneading blade with

the flat side of the shaft. If the either blade is not

seated correctly, ingredients may not be mixed or

kneaded properly.

5. Press the ‘SELECT’ button eleven times and

the LCD screen will show 11. Change the time

to 20 minutes using the up/down ‘’/‘’

arrows. Press ‘START’. If a browner, crisper

topping is required reset the ‘BAKE ONLY’

setting for an additional time.

The collapsible blade should be placed on

the shaft in the upright position to ensure the

ingredients are mixed and kneaded properly

when the kneading cycle commences. The further

6. At the end of baking, press ‘STOP.’

7. Remove bread from the bread machine and

bread pan. Allow to cool on a rack.

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Beginner’s guide to Baking your first loaf continued

Step 5: Close the lid

Step 9: Start the bread machine

• During the baking cycle steam may be emitted

from the vents on the lid and condensation may

form on the viewing window for a short time.

This is normal and part of the bread making

process.

If using Prepackaged Bread Mixes, refer to

After closing the lid, it is not recommended to

page R37.

Press the ‘START’ button to begin the bread

machine operation. The total setting time will

appear in the LCD screen. The setting time will

count down in one-minute increments.

open the lid during operation except to check the

consistency of the dough in the kneading cycle or

to glaze and add seeds to the top of the loaf in the

Note

baking cycle (refer to page R43).

• When the baking cycle is finished, the bread

machine will sound 3 double ‘beeps’ and the

LCD screen will show ‘0:00’. The baked bread

is now ready to remove.

• The kneading cycles commence with the Add-

in Ingredient Beeper sounding 8 ‘beeps’ at

approximately 5 minutes before the end of the

second kneading cycle.

Mound the flour into the pan, make a small

Step 6: Switch on the bread machine

hollow in the centre and place the yeast in

Insert the power plug into a 230/240V volt power

the hollow. This is important when using the

outlet. Switch on at the power outlet. When the

Baker’s Oven is plugged in and switched on, the

LCD screen will automatically flash ‘000’ and one

long ‘beep’ will sound.

‘PRESET TIMER’ because if the yeast comes

in contact with the water and is activated

at some length of time before kneading

commences, the bread may not rise.

• The Add-In Ingredient Beeper sounds in the

‘BASIC’, ‘BASIC RAPID’, ‘WHOLEWHEAT’,

‘WHOLEWHEAT RAPID’, ‘FRENCH’ and ‘SWEET’

settings indicating the time to add any

additional fruit, nuts, herbs, chocolate, etc.

required or as specified in recipes. The addition

of ingredients at this time assists with keeping

fruits, etc. whole, rather than being mashed

through the bread dough. While the machine is

still kneading add the ingredients gradually in

batches, allowing the dough to slowly combine

with the added ingredients.

If the power is accidentally turned off for

30 minutes or less during the bread making

process, the Baker’s Oven has a 30 minute

memory function, that will automatically

resume bread making when power is restored.

Step 7: Select the setting

Note

Press the ‘SELECT’ button and the LCD screen

shows 1 1KG MEDIUM. Continue pressing the

‘SELECT’ button until the desired setting (between

2 and 11) is selected (refer to page 9-10 for

description of each setting).

Note

Step 4: Return the bread pan to the machine

Insert the bread pan into the machine as follows:

Step 10: Remove the bread pan

1. Place the bread pan into the baking chamber,

with the word ‘FRONT’, on the top edge of

the bread pan, facing towards the front of the

bread machine.

The bread pan is now ready to be removed. Use

oven mitts to open the lid and carefully grasp the

handle of the hot bread pan. Pull the bread pan

upwards to release from drive mechanism and

retaining clips.

Step 8: Select the loaf size or crust colour

Take care not to drop the additional ingredients

over the side of the bread pan into the baking

chamber, as these may burn and smoke during

the baking cycle.

When a bread setting is selected the loaf size

and crust colour will default to 1KG MEDIUM. If

wishing to select the smaller loaf size or a darker

or lighter crust, press the ‘LOAF SIZE’ button once

to select 750g (0.75KG) and press the ‘CRUST’

button once for DARK and twice for LIGHT. When

the ‘DOUGH’ setting is selected the dough size

will default to 1KG. If a smaller quantity of dough

is required, press the ‘LOAF SIZE’ button once to

select 750g (0.75KG).

2. Locate the drive mechanism of the pan

directly into the drive mechanism in the base

of the baking chamber.

dO NOt pReSS tHe ‘StOp’ ButtON WHeN

AddINg INgRedIeNtS AS tHIS WIll CANCel

tHe pROgRAm.

3. Push the bread pan down firmly until it clicks

into position and is secured in the retaining

clips.

• At the end the kneading cycles the dough will

start to rise. During the rising cycles the dough

will be degassed twice by the blade moving at

the end of the first and second rising cycles.

The dough rises fully in the third rising cycle,

then the baking cycle commences. The

‘GLUTEN FREE’ and ‘DOUGH’ settings have only

one rising cycle with no degassing of the dough.

The ‘YEAST FREE’ setting does not have a rising

cycle.

If the hot bread pan is placed onto a bench or

table ensure the surface is heat proof.

It is recommended to remove the bread at the

end of the baking cycle to retain the crispness of

the crust. However, if you do not wish to remove

the hot bread immediately, the Baker’s Oven

will automatically go into the Keep Warm cycle,

maintaining the temperature of the bread for

up to 60 minutes. The ‘Keep Warm’ cycle is not

available on ‘YEAST FREE’, ‘DOUGH’, ‘JAM’ or

‘BAKE ONLY’ settings.

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Beginner’s guide to Baking your first loaf continued

Weighing and measuring

Step 11: Take the bread out of the bread pan

Step 14: Cut the bread

Baking bread is in part a science and an art with

each ingredient playing an integral role. Care

should be taken when weighing and

measuring ingredients to ensure accuracy and

consistency.

It is important to note that New Zealand

Use oven mitts to gently shake the bread out of

the bread pan onto a wire rack. Check that the

kneading blade remains on the drive shaft of the

bread pan. Place the bread upright on the wire

rack to cool. Allow sufficient cooling time before

slicing the bread.

Before cutting the bread always ensure the

kneading blade is in the bread pan and not in the

bottom of the baked bread loaf.

ingredients, especially flour and yeast, differ

from the Australian equivalents. In the Vital

Ingredients section (pages 18-20) suitable New

Zealand products have been listed. We suggest

these New Zealand products be substituted

for the Australian products in the Easy Bake

Recipe section. For further New Zealand bread

making assistance Telephone: 0800 273 845.

When the bread is cool, cut the bread using a

serrated bread knife or electric knife on a firmly

seated breadboard. A standard knife is not

suitable as it will tear the bread.

Recipes in this Instruction Book were

developed using Australian Metric Weights and

Measurements.

When baking is finished and the bread has

been removed from the bread pan, remove the

kneading blade from the pan using oven mitts.

Do not remove the blade with bare hands, as

it is very hot! If the kneading blade is difficult

to remove from the drive shaft, pour some

warm water with detergent into the pan and

allow to stand for 10 minutes. The kneading

blade should then be easily removed from the

shaft. Follow ‘Care and Cleaning’ instructions

on page 25.

Breville recommends using the Breville Bread

Slicing Guide – Model BS1. This foldable,

lightweight cutting guide is the ideal accessory for

any bread maker. The guide slots ensure straight,

even slices every time when using a bread knife

or electric knife.

AuStRAlIAN metRIC meASuRemeNtS mls

1 teaspoon

1 tablespoon

1 cup

Note

250

Metric weighing scales

For consistent results it is recommended to use

metric weighing scales if possible as they provide

greater accuracy than measuring cups. Tare (or

zero) the scales with the container in position

then spoon or pour ingredients in until the desired

weight is achieved.

For New Zealand customers

NZ metRIC meASuRemeNtS

1 teaspoon

mls

Note

1 tablespoon

1 cup

250

In general, water weighs the same in grams as

it measures in millilitres.

Step 12: Making another loaf

Allow approximately one hour for the Baker’s Oven

to cool before using again.

Note

The New Zealand tablespoon is 5ml less than

that of the Australian tablespoon, so care

should be taken when measuring ingredients

to compensate for the variance. For example,

1 Australian tablespoon = 1 New Zealand

tablespoon + 1 New Zealand teaspoon.

Open the lid to help cool the bread machine. If the

Baker’s Oven is too hot the LCD screen will show

an error code (refer page 24) and will not operate

until it cools to the correct operating temperature

for kneading and rising.

Metric measuring cups and spoons

Step 15: Store the bread

If using the graduated, metric measuring cups, it

is important to spoon or scoop the dry ingredients

loosely into the required cup. Do not tap the cup

on the bench, or pack the ingredients into the cup,

unless otherwise directed. Level the top of the

cup with a knife. When using graduated, metric

measuring spoons, level the top of the spoon with

a straight edged knife or spatula.

Store the bread in freezer bags or a sealable

bread box. To store for more than a few days,

place the bread into freezer bags. Remove air

from the bags then secure with ties and label.

Bread may be frozen for up to 1 month.

Step 13: Switch off and unplug the bread

machine

Press the ‘STOP’ button to clear the finished

setting. The LCD screen will reset to 1 1KG

MEDIUM. Switch off at the power outlet and

unplug the power cord from the power outlet.

Note

Metric liquid measuring jugs

If measuring liquids using a graduated, metric

measuring jug, place jug on a flat surface, check

for accuracy at eye level.

dO NOt uSe tABleWARe SpOONS OR CupS.

To store the bread machine, ensure the bread

machine is completely cool, clean and dry.

dO NOt uSe tABleWARe JugS OR meASuRINg

CupS.

Place kneading blades into the bread pan then

insert into the baking chamber and close the lid.

Do not place anything on top of the bread machine

during storage. Store the bread machine upright.

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the vital Ingredients

the vital Ingredients continued

Wholemeal flour

flOuR

BReAd ImpROveR

SAlt

Contains all the bran, germ and flour of the

wholewheat grain. Although breads baked with

wholemeal flour will be higher in fibre, the loaf

can be lower in height and heavier in texture

depending on the protein level of the flour.

Wholemeal flour with low protein level can be

improved by adding gluten flour or replacing 1 cup

of wholemeal flour with bread or baker’s flour.

Flour is the most important ingredient used for

bread making. It provides food for the yeast and

structures the loaf. When mixed with liquid, the

protein in the flour starts to form gluten. Gluten

is a network of elastic strands, which interlock to

trap the gases produced by yeast. This process

increases as the dough undergoes kneading and

provides the dough with the structure required to

produce the weight and shape of the bread.

Several brands of bread improvers are available

nationally in supermarkets and health food stores.

The ingredients in a bread improver are usually a

food acid such as ascorbic acid (Vitamin C) and

other enzymes (Amylases) extracted from wheat

flours.

Salt is an important ingredient in bread making.

However salt inhibits the rising of the bread, so be

careful when measuring as it should be accurate.

Refer to ‘Questions and Answers’ (page 22).

NEW ZEALAND ONLY: Salt can be reduced for

more improved results.

Adding a bread improver will help strengthen

the framework of the bread resulting in a loaf

that is lighter in texture, higher in volume,

more stable and with enhanced keeping

qualities.

A commercial bread improver has been used

in some of the bread recipes listed in the ‘Easy

Bake’ recipe section of this book. A crushed,

unflavoured Vitamin C tablet or Vitamn C

powder can be used as a bread improver and

added to the dry ingredients.

Rye flour

fAt

Popular for continental bread making, rye flour

is low in protein so it is essential to combine rye

flour with bread flour to make bread successfully

in the bread machine. Rye flour is traditionally

used to make Pumpernickel and Black Breads.

White wheat flour

Butter, margarine or oils, such as vegetable,

safflower, sunflower, canola, etc., will add flavour,

retain the moisture and enhance the keeping

qualities of the bread.

The flour used in the bread machine should be

bread or baker’s flour. There is no need to sift

the flour. Plain flour is most readily available,

however best results are obtained with flour

with at least 11%-12% protein content. For this

reason, the recipes in this book requiring bread

flour, have been made with flours with 11-12%

protein content. This is normally indicated on the

packaging. Do not use self-raising flour unless

indicated in the recipe.

yeASt

Gluten flour

Without yeast the bread will not rise. Yeast needs

liquid, sugar and warmth to activate. Dried yeast

has been used in the recipes in this instruction

book where appropriate. Before using dried yeast

always check the use by date, as stale yeast will

prevent the bread from rising.

Gluten flour is a concentrated mixture of gluten

forming protein and wheat flour. Adding gluten

flour can improve the structure and volume of

bread when using a low protein, stone ground,

wholemeal or plain flour. Gluten flour can be

purchased at most health food stores.

Note

SugAR

Sugar provides food for the yeast, sweetness and

flavour to the crumb and helps brown the crust.

White sugar, brown sugar, honey and golden

syrup are all suitable to use. When using honey

or golden syrup it must be counted as additional

liquid. We have successfully tested granulated

‘Splenda’ as a sugar substitute.

When using a low protein, stone ground,

wholemeal or plain flour the quality of the

bread can be improved by adding 1½-2

tablespoons of gluten flour.

‘Tandaco’ brand yeast (available nationally in most

supermarkets) was used in the development of all

yeasted recipes contained in this book with the

exception of the ‘Bread Mix’ recipes.

BReAd mIxeS

These convenient mixes contain flour, sugar,

milk, salt, oil and other ingredients such as bread

improvers. Usually only the addition of water

and yeast is required. Bread mix brands such as

‘Defiance’, ‘Laucke’ and ‘Kitchen Collection’ are

available nationally from major supermarkets.

Note

Smaller packets of bread mix usually contain

sachets of yeast. Larger bulk bags of bread

mix usually do not include the yeast sachets,

however the corresponding brand of yeast may be

purchased separately.

Baker’s or bread flour

Several brands of baker’s or bread flour are

available nationally at larger supermarkets.

Baker’s flour was used for the development of

most of the recipes contained in this guide. It is

a high protein, white wheat flour, with 11-12%

protein content, ensuring a higher quality and

consistency to the baked bread.

NEW ZEALAND ONLY: Sugar can be reduce

for more improved results.

Recipes for some bread mix brands are listed in

the ‘Easy Bake’ recipe section of this book (refer

pages R37-R40).

Some bulk and imported yeasts are more active,

therefore it is recommended to use less of these

yeasts. Yeast may also be more active in hot

weather. For information on other brands of yeast

relating to quantities contact the manufacturer

listed on the package.

pOWdeRed mIlk

For information on other brands of bread mix

contact the manufacturer listed on the package.

Milk and milk products enhance the flavour

and increase the nutritional value of the bread.

Powdered milk is convenient and easy to use

(store in an airtight container in the refrigerator).

NEW ZEALAND ONLY: ‘Elfin High Grade

White Flour’ or ‘Champion High Grade Flour’.

These are high protein, white bread flours,

containing 12% protein.

NEW ZEALAND ONLY: Bread mix brands such

as ‘Elfin’ are available.

Fresh milk should not be substituted for powdered

milk unless stated in the recipe. Low fat or skim

milk powder can be used with good results. Soy

milk powder can also be used but produces a

denser loaf.

NEW ZEALAND ONLY: We recommend the use

of ‘Elfin’ brand yeast.

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the vital Ingredients continued

Hints and tips for Better Bread making

Rapid rise yeast



Ensure the collapsible kneading blade

is in the upright position before adding

ingredients to the bread pan.

NeveR Use the ‘PRESET TIMER’ setting for recipes

that contain perishable items, such as

JAm SettINg mIx

These products are a mixture of yeast and bread

improver. Brands will vary in strength. If wishing

to substitute for yeast in a recipe, omit the bread

improver. Rapid rise yeasts should not be used

with bread mix as bread improver is already

included.

‘Jam Setta’ brand setting mix contains the

ingredient ‘pectin’ which is a naturally occurring

substance found in fresh fruit. The addition of

‘Jam Setta’ to the jam recipes helps the jam

to set. This product is available in 50g packets

nationally from supermarkets and some hardware

stores.

eggs, cheese, milk, cream and meats.

NeveR Use self-raising flour to make yeasted

Do measure ingredients accurately –

weighed measurements are more accurate

than volumetric measurements.

bread unless recipe states otherwise.

NeveR Immerse your bread machine or bread pan

in water.

Do use bread flour unless recipe states

otherwise.

NEW ZEALAND ONLY: ‘Edmonds Surebake

Yeast’ is the most readily available yeast

product in New Zealand. Where a recipe

states ‘Bread Improver and Tandaco Yeast’

substitute with ‘Edmonds Surebake Yeast.’

NEW ZEALAND ONLY: ‘King Jam Setting Mix’

available in 70g sachets from major

supermarkets.



Do check use-by dates on ingredients.

Do add ingredients to the bread pan in the

order stated in the recipe.

tIp: If you live in an area with a high altitude

(above 900m) you will probably need to

alter your bread recipe, as the higher the

altitude, the lower the air pressure, the

faster the dough will rise. Try reducing the

yeast by ¹⁄4 teaspoon.



Do store opened ingredients in airtight

containers.

For more information about bread mixes please

contact the relevant number listed below, or

refer to contact details on the packaging of the

bread mix.

WAteR

Do use ingredients at room temperature.

Tap water is used in all recipes. If using water in

cold climates or from the refrigerator, allow water

to come to room temperature. Extremes of hot or

cold water will prevent the yeast activating.

tIp: If the weather is hot and humid, reduce

the yeast by ¹⁄4 teaspoon to avoid over

rising of the dough.

defiance: 1800 628 883

laucke: 1300 133 331



Don’t use flour that contains a protein level

of less than 11%, for example, generic

brands of plain flour.

eggS

tIp: Flour properties can alter on a seasonal

or storage basis, therefore it may be

necessary to adjust the water and flour

ratio. This can be determined after ten

minutes of the kneading cycle. Simply

open the lid of the bread machine and if

the dough is too sticky, add a little more

flour, 1 tablespoon at a time, until the

dough reaches a firmer consistency. If the

dough is too dry add a little more water,

1 teaspoon at a time until a softer, more

pliable dough results. After being properly

kneaded, dough with the correct amount

of water should form into a smooth, round

ball.

kitchen Collection: 1800 645 515

elfin (New Zealand only): 0800 110 800

Eggs are used in some bread recipes and provide

liquid, help with rising and increase the nutritional

value of the bread. They give flavour and

tenderness and are usually used in the sweeter

type of breads.

Don’t use tableware cups and spoons for

measuring.

For more information about Bread or Baker’s

Flour please contact the relevant number listed

below, or refer to contact details on the package.



Don’t use compressed yeast.

Don’t use hot water or liquids.

OtHeR INgRedIeNtS

defiance White Baker’s flour: 1800 628 883

laucke Wallaby Baker’s flour: 1300 133 331

Don’t use metal objects to remove the

kneading blade from the cooked loaf of

bread or the bread pan as this may cause

damage to the non-stick coating.

Fruit, nuts, chocolate chips, etc. are added

when the bread machine sounds 8 short ‘beeps’

approximately 5 minutes before the end of the

second kneading when using the ‘BASIC’, ‘BASIC

RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’,

‘FRENCH’ and ‘SWEET’ settings. If added before

this stage, excessive kneading will cause the

ingredients to break down, rather than hold their

shape.

elfin/Champion High grade plain flour (New

Zealand only): 0800 110 800



Don’t operate the machine if any

ingredients have spilled over or around

the element. Wipe away any spills first to

prevent smoking occurring in the baking

cycle.

For more information about Bread Improver

please contact:

tIp: When hand-shaping dough for rolls, weigh

each piece of dough for more evenly sized

rolls.

lowan Wholefoods: 1800 355 718

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Questions and Answers

Questions and Answers continued

Q: Why do the ingredients need to be placed into

the pan in the specified order?

A: To ensure all dry ingredients are mixed

with water and to avoid the yeast activating

prematurely with the water when using the

‘PRESET TIMER’.

Q: What happens if the bread isn’t removed

when the bake cycle is complete?

Q: Are the room and water temperatures

ABOut INgRedIeNtS:

important?

Q: Can other bread recipes be made in this

machine?

A: The recipes in this book are sized so that the

dough is kneaded properly and the finished

bread does not exceed the bread pan capacity.

Use only recipes with similar quantities of

ingredients.

A: The bread machine will automatically go into

a keep warm cycle, (in the ‘BASIC’, ‘BASIC

RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT

RAPID’, ‘GLUTEN FREE’, ‘FRENCH’ and ‘SWEET’

settings) holding the temperature of the bread

for up to 60 minutes. However, as the loaf

cools it gives off steam which can’t escape

from the bread pan. The bread crust may

become soft and the loaf may slightly lose its

shape.

A: Yes – Room and water temperature influences

yeast activity and therefore can affect the

quality of your bread. The average room

temperature is approximately 20-25ºC. Water at

room temperature should also be used.

ABOut BAkINg BReAd:

NEVER use hot water as it will kill the yeast.

Note

Q: The bread setting has been accidentally

cancelled/reset or a power failure has

occurred during the bread making process.

What can I do?

A: If the power is accidentally turned off for

30 minutes or less during the operation,

the Baker’s Oven has a 30 minute memory

function, that will automatically resume bread

making, where it was interrupted, when power

is restored.

Q: Can fresh milk be used instead of dry milk?

A: Yes – but not when using the ‘PRESET TIMER’.

Bread made with fresh milk will have a heavier

texture than bread made with milk powder.

If using fresh milk substitute the water with

fresh milk and omit the milk powder. Scald the

milk and cool before adding to the other dough

ingredients.

ABOut uSINg tHe tImeR:

Q: Why did the bread not rise?

A: There may be several reasons. Check the

protein level of the flour and use-by-date of the

yeast. The yeast may have failed to activate,

the yeast measurements may be inaccurate or

sometimes people just forget to add the yeast.

Q: Why can’t the ‘PRESET TIMER’ be set past 13

hours?

A: The ingredients may deteriorate in quality or

ferment if they are left inside the bread pan for

many hours. This is especially the case during

summer, when the ‘PRESET TIMER’ should be

set to a shorter period of time.

Q: Can butter or margarine be used in place of

oil?

A: If the operation cannot be resumed or the

setting is cancelled:

A: During the kneading stage – Reselect the bread

setting again and allow dough to re-knead and

continue through the rising and baking process.

The result may be a loaf higher in volume and

lighter in texture.

A: During the rising stage – Turn the bread

machine off. Leave the dough in the pan and in

the baking chamber with the lid closed. Allow

the dough to rise until almost near the top of

the pan. Turn the bread machine on. Select the

‘BAKE ONLY’ setting, set time for between 5

minutes and 2 hours. Press the ‘START’ button.

A: During the baking cycle – Select the ‘BAKE

ONLY’ setting. Select required baking time

(Between 5 minutes and 2 hours). Press the

‘START’ button.

Q: Why do large holes appear inside the bread?

A: Yes, but the bread crumb may appear a more

A: Occasionally air bubbles will concentrate at a

certain location during the last rising and will

bake in this state. This could be caused by too

much water and/or yeast or insufficient flour.

Check the recipe ingredients and method of

weighing/measuring.

creamy, yellow colour.

Q: Why can’t some ingredients be used with the

‘PRESET TIMER’?

A: Most protein foods, such as milk, cheese, eggs,

bacon, etc., are perishable and will deteriorate

if left unrefrigerated for more than one hour.

Q: Can other sweetening agents be used in

place of sugar?

A: Yes – honey, golden syrup or brown sugar

can be used. Do not use powdered or liquid

artificial sweeteners. However granulated

‘SPLENDA’ was successfully tested during

recipe development. When substituting honey

or similar sweet liquids for sugar, reduce the

water by the same amount.

Q: Why does the top of the bread collapse?

A: Usually this is because the ingredients are

not in balance or a low protein flour is used.

Check the method of weighing/measuring the

ingredients. Too much yeast, water or other

liquid ingredients, or insufficient flour, may

cause the bread to be pale on top and collapse

with baking.

Q: Can salt be omitted?

A: Salt plays a very important part in bread

making. Omitting it will decrease water

retention in the dough, as well as affect mixing,

the strength of gluten development and the

fermentation of the yeast. In the finished bread,

salt improves the loaf shape, crumb structure

and crust colour, as well as extending shelf life

and enhancing flavour.

Q: Why does bread colour differ?

A: This is probably because the ingredients used

in each recipe may vary. A different crust

colour may also have been selected.

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Control panel messages

Care, Cleaning and Storage

Before cleaning your bread machine, switch off

and then unplug from the power outlet and allow

the bread machine to cool completely.

To clean the collapsible blade:

eRROR deteCtION

Particular care should be used to clean the hinged

area of the collapsible blade. After soaking in

warm, soapy water for 10-20 minutes, use a

wooden toothpick or thin wooden skewer to

remove any bread residue from the hinged area.

Failure to clean the hinged area may eventually

result in the collapsible blade not working

effectively.

When the ‘START’ button has been pressed to

begin the process and there is a problem relating

to the sensor, the machine will ‘beep’ twice and

then flash the particular error message specific to

the problem.

BReAd mACHINe

The inside and outside of the bread machine and

the lid should be wiped with a soft, damp cloth

then dried thoroughly. If over spills such as flour,

nuts, sultanas, etc., occur in the baking chamber,

carefully remove, using a damp cloth. Before re-

using your bread machine ensure that all parts are

completely dry.

There are 4 different error messages:

eRROR

pROBlem

meSSAge

CORReCtION

Some discolouration may appear on the bread

pan over time. This is a natural effect caused

by moisture and steam and will not affect the

bread in any way.

e:01

If attempting to use the bread machine

shortly after a loaf has been baked, its

Press ‘STOP’ to reset. Open the lid and

remove the bread pan to cool. Always allow

NEVER immerse the bread machine or the

bread pan in water.

interior will still be warm, that is, the sensor the bread machine sufficient time to cool

temperature will still be above 40ºC.

before using again.

Note

e:02

e:03

e:04

Contact your nearest authorised Breville

Service Centre (refer to the back page for

details).

StORAge

BReAd pAN ANd kNeAdINg BlAde

When storing the bread machine, switch off and

then remove the power plug from the power

outlet. Ensure it is completely cool, clean and dry.

Place the bread pan and kneading blades into the

baking chamber and close the lid. Do not place

heavy objects on top of the lid. Store the bread

machine upright.

The inside of the bread pan and collapsible

kneading blade are coated with a high quality,

non-stick coating. As with any non-stick coated

surface, NEVER use metal utensils or abrasive

cleaners on these items.

Contact your nearest authorised Breville

Service Centre (refer to the back page for

details).

Contact your nearest authorised Breville

Service Centre (refer to the back page for

details).

To clean the bread pan and blades:

ReplACemeNt BReAd pAN ANd

BlAdeS

Both the collapsible blade and bread pan coating

are operating parts of the machine and as such

are subject to normal wear and tear over the life

of the machine. Depending on your usage of the

bread machine they may need replacement if the

bread begins to stick.

Half fill the bread pan with soapy water (use a

non-abrasive detergent), allow to stand for 10-20

minutes. Remove the kneading blade and clean

both blade and inside of bread pan using a soft

cloth. Be sure to remove any crust or dough that

may become lodged around the drive shaft and

the kneading blade. Take care not to scratch the

non-stick surface on the inside of the bread pan

and the kneading blade.

SpARe pARtS

Replacement parts are available from Breville

Spare Parts:

DO NOT USE HARSH CLEANERS, ABRASIVES,

BRUSHES OR STEEL WOOL.

NEVER WASH THE BREAD PAN OR KNEADING

BLADE IN THE DISHWASHER.

Australia Customer Service: 1300 139 798

New Zealand Customer Service: 0800 253 007

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troubleshooting guide - Recipe

troubleshooting guide - Recipe (continued)

Sticky

patch on

top of

Bread

Coarse

Bread

sinks in

browned

the centre

Heavy

dense

texture

Over

Doughy

centre

Bread rises doesn’t

holey

Corrective action

Ref page

too much

rise

enough

texture

bread

Not measured

correctly

Check method of weighing/measuring ingredients

Use suitable high protein flour or add gluten flour

Discard and use fresh flour

•

Low % protein

•

Flour

Passed

use-by-date

•

Self raising flour

used

Use bread or plain flour - self-raising flour already

contains baking powder as the raising agent

•

Not measured

Sugar

Use metric measuring spoons

•

correctly

Not measured

correctly

Salt

Use metric measuring spoons

Not measured

correctly

Check method of weighing/measuring

Water must be between 20-25ºC

Use metric measuring spoons

•

Water/liquid

Too hot

Too cold

Not measured

correctly

Yeast

•

Not measured

correctly

Check method of weighing/measuring

•

Bread mix

Used in place of

flour

Bread mix already contains salt, sugar, etc. and

cannot be substituted for flour

•

Too hot

Room temperature must be less than 28ºC

Room temperature must be more than 10ºC

Room

temperature

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troubleshooting guide - Baker’s Oven

troubleshooting guide - Baker’s Oven (continued)

Error code

E01 in

Display

Window

Machine

will not

operate

Baked

bread is

damp

Under

browned

crust

Preset timer Bread not

Ingredients

not mixed

Bread not

baked

Bread rises

too much

Loaf is

small

Machine

did not

sufficiently

baked

function

Appliance unplugged

•

Kneading blade not on shaft

Selected setting incorrect

•

Power interruption (refer to pages 15 and 22)

Stop button pressed after starting machine (refer to page 22)

Machine has not cooled from previous use

Lid opened during rising or baking

Hot bread left in pan too long

•

Incorrect crust colour selection

Start button not pressed

•

Bread pan unseated

•

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Contents

Page

Traditional Favourites

Flavoured White Bread

Flavoured Sweet Bread

Flavoured Wholemeal Bread

Rapid Bread

R11

R17

R20

R23

R29

R33

R37

R41

R43

R44

Easy Bake Recipes

Dough

Yeast Free & Muffin Bread

Gluten Free Bread

Prepackaged Bread Mixes

Just Jam

Glazes

Notes

Abbrevations: tsp = teaspoon tbl = tablespoon

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traditional favourites continued

traditional favourites

There are many breads that we all like to place in our lunch box. This section includes a variety of

breads made from all natural ingredients. After tasting all of these recipes, you just might discover a new

found favourite.

SeQueNCe fOR ‘BASIC’ SettINg:

1St

2Nd

1St

puNCH 2Nd

dOWN RISe

puNCH 3Rd

dOWN RISe

BAke tOtAl

tIme tIme

SIZe

CRuSt

kNeAd kNeAd RISe

LIGHT

3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 46

min

2hr

46min

procedure

1. Place ingredients into the bread pan, in the

exact order listed in the recipe.

MEDIUM

DARK

3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 58

min

2hr

58min

1kg

2. Wipe spills from outside of bread pan.

3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 65

min

3hr

05min

3. Lock the bread pan into position in the baking

chamber and close the lid.

LIGHT

3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 41

min

2hr

41min

4. Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1KG MEDIUM (crust colour).

MEDIUM

DARK

3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 53

min

2hr

53min

750g

3 min 22 min 30 min 5 secs 15 min 7 secs 50 min 60

min

3 hr

00min

5. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Add-IN BeepS:

6. Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

such as fruit, nuts, etc. should be added at this time.

7. Press ‘START’.

8. At the end of the program, press ‘STOP’.

BASIC WHIte BReAd

mIlk BReAd

9. Remove bread from bread machine and bread

pan. Cool on rack.

Not suitable for ‘PRESET TIMER’.

INgRedIeNtS 1kg

750g

300ml

1 tbl

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Water

Oil

350ml

2 tbl

INgRedIeNtS

1kg

750g

Full cream milk,

scalded & cooled

370ml

310ml

Note

Salt

2 tsp

2 tbl

1½ tsp

1½ tbl

Oil

1 tbl

3 tsp

Sugar

Bread flour

Salt

1¾ tsp

2 tbl

1½ tsp

1½ tbl

650g /

450g /

3 cups

4¹⁄3 cups

Sugar

Bread flour

Milk powder

2 tbl

1 tbl

600g /

4 cups

450g /

3 cups

Bread

1 tsp

⁄4

tsp

improver

Bread improver

Tandaco yeast

1 tsp

¾ tsp

Tandaco yeast 1½ tsp

1¼ tsp

1¾ tsp

1½ tsp

SettINg: 1 (BASIC) lIgHt/medIum/dARk

Abbrevations: tsp = teaspoon tbl = tablespoon

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traditional favourites continued

SeQueNCe fOR ‘fReNCH’ SettINg:

SeQueNCe fOR ‘WHOleWHeAt’ SettINg:

1St

2Nd

1St

puNCH 2Nd

dOWN RISe

puNCH 3Rd

dOWN RISe

BAke tOtAl

tIme tIme

1St

2Nd

1St

puNCH 2Nd

dOWN RISe

puNCH 3Rd

dOWN RISe

BAke tOtAl

tIme tIme

SIZe

CRuSt

SIZe

CRuSt

kNeAd kNeAd RISe

LIGHT

3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 55

min

3hr

28min

LIGHT

3 min 20 min 30 min 10

20 min 6 secs 65 min 48

min

3hr

06min

secs

3 min 20 min 30 min 10

secs

3 min 20 min 30 min 10

secs

3 min 20 min 30 min 10

secs

3 min 20 min 30 min 10

secs

3 min 20 min 30 min 10

secs

MEDIUM

DARK

3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 60

min

3hr

33min

MEDIUM

DARK

20 min 6 secs 65 min 53

min

3hr

11min

1kg

3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 67

min

3hr

40min

20 min 6 secs 65 min 55

min

3hr

13min

LIGHT

3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 50

min

3hr

23min

LIGHT

20 min 6 secs 65 min 43

min

3hr

01min

MEDIUM

DARK

3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 55

min

3hr

28min

MEDIUM

DARK

20 min 6 secs 65 min 48

min

3hr

06min

750g

3 min 20 min 40 min 10

secs

30 min 12

secs

60 min 62

min

3hr

35min

20 min 6 secs 65 min 50

min

3hr

08min

Add-IN BeepS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

such as fruit, nuts, etc. should be added at this time.

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

such as fruit, nuts, etc. should be added at this time.

fReNCH BReAd

100% WHOlemeAl BReAd

INgRedIeNtS 1kg

750g

300ml

2 tsp

INgRedIeNtS

1kg

750g

320ml

2 tbl

Water

Oil

350ml

Water

Oil

380ml

2½ tbl

2 tsp

3 tbl

3 tsp

2 tsp

Salt

1½ tsp

Salt

1½ tsp

2½ tbl

Sugar

Bread flour

Sugar

650g /

500g /

Wholemeal plain 560g /

flour

450g /

3 cups

4¹⁄3 cups

3¹⁄3 cups

3³⁄4 cups

3 tbl

Bread

1 tsp

⁄4

tsp

Gluten flour

Milk powder

2½ tbl

improver

2 tbl

1½ tbl

Tandaco yeast 1½ tsp

1¼ tsp

Bread improver 1 tsp

Tandaco yeast 2 tsp

⁄

tsp

SettINg: 6 (fReNCH) lIgHt/medIum/dARk

1½ tsp

SettINg: 3 (WHOleWHeAt)

lIgHt/medIum/dARk

Abbrevations: tsp = teaspoon tbl = tablespoon

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traditional favourites continued

flavoured White Bread

Recipes in this section have the addition of seeds, nuts or other flavour enhancing ingredients. The

addition occurs mostly at the sound of the ‘beeps’. Therefore these recipes are not suitable to use on the

Preset Timer.

multIgRAIN BReAd

INgRedIeNtS

Water

1kg

370ml

3 tbl

750g

310ml

2 tbl

procedure

pumpkIN & pepItA BReAd

Oil

Salt

2 tsp

3 tbl

1½ tsp

2 tbl

1. Place ingredients into the bread pan, in the

exact order listed in the recipe.

INgRedIeNtS

1kg

750g

(0.75kg)

Sugar

2. Wipe spills from outside of bread pan.

Water

Oil

220ml

3 tbl

180ml

2 tbl

Bread flour

375g /

2½ cups

300g /

2 cups

3. Lock the bread pan into position in the baking

chamber and close the lid.

Wholemeal plain 225g /

flour

150g /

1 cup

Cooked pumpkin, 175g /

well drained &

mashed

140g /

½ cup

1½ cups

4. Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1kg MEDIUM (crust colour).

¼ cup

Gluten flour

Milk powder

2 tbl

1 tbl

Salt

2 tsp

2 tbl

1½ tsp

1½ tbl

2 tbl

1½ tbl

Sugar

Bread improver 1 tsp

Sunflower seeds 3½ tbl

⁄4

tsp

5. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Bread flour

600g /

4 cups

450g /

3 cups

3 tbl

2 tbl

1 tbl

Kibble wheat

3½ tbl

6. Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Milk powder

2 tbl

1½ tbl

Whole linseeds 2½ tbl

Bread improver

Gluten flour

1 tsp

3 tsp

1 tsp

½ tsp

1½ tsp

⁄4

tsp

7. Press ‘START’.

Sesame seeds

2½ tbl

1½ tbl

2 tsp

8. At the end of the program, press ‘STOP’.

Cracked

buckwheat

Ground cumin

Ground nutmeg

Tandaco yeast

⁄4

tsp

9. Remove bread from bread machine and bread

pan. Cool on rack.

¼ tsp

Tandaco yeast 1½ tsp

1¼ tsp

SettINg: 3 (WHOleWHeAt)

lIgHt/medIum/dARk

1¼ tsp

Add-IN BeepS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes

before the end of the second knead. Extra

ingredients such as fruit, nuts, etc. should be

added at this time.

Add At tHe BeepS:



Pepita seeds

80g /

½ cup

50g /

⁄3

cup

SettINg: 1 (BASIC) lIgHt/medIum/dARk

Ensure the collapsible kneading blade

is in the upright position before adding

ingredients.

Note

Abbrevations: tsp = teaspoon tbl = tablespoon

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flavoured White Bread continued

SWeet CORN & CApSICum BReAd

CARROt & edAm BReAd

gRAIN muStARd & HeRB BReAd

peANut SAte BReAd

INgRedIeNtS

1kg

750g

210ml

2 tbl

INgRedIeNtS 1kg

750g

250ml

2 tbl

INgRedIeNtS

Water

1kg

750g

280ml

2 tbl

INgRedIeNtS

Water

1kg

750g

270ml

1 tbl

Water

Oil

240ml

3 tbl

Water

270ml

300ml

3 tbl

320ml

2 tbl

Oil

3 tbl

Oil

Salt

2 tsp

1½ tsp

2 tbl

Salt

1¾ tsp

2½ tbl

1½ tsp

2 tbl

Salt

1½ tsp

2½ tbl

1 tsp

2 tbl

Laksa Curry Mix

Salt

1½ tbl

1¼ tsp

2 tbl

1 tbl

Sugar

2½ tbl

4½ tbl

Sugar

1 tsp

1 tbl

Canned

creamed corn

4 tbl

Bread flour

Gluten flour

600g / 4 cups 450g / 3 cups

Bread flour

600g /

4 cups

450g /

3 cups

Sugar

3 tsp

1 tsp

3 tsp

1 tsp

Bread flour

600g /

4 cups

450g /

3 cups

Bread flour

Milk powder

Gluten flour

600g / 4 cups 450g / 3 cups

Bread improver

Milk powder

1 tsp

2 tbl

1 tsp

Bread

improver

2 tbl

1½ tbl

2 tsp

1½ tbl

3 tsp

Gluten flour

3 tsp

1 tsp

2 tbl

3 tsp

1 tsp

2 tbl

3 tsp

Milk powder

Dried dill

2 tbl

1 tsp

Wholegrain mustard 1 tbl

Bread improver

Milk powder

Tandaco yeast

Bread improver 1½ tsp

Cajun seasoning 1 tsp

Tandaco yeast 1½ tsp

1 tsp

1¼ tsp

Tandaco yeast

1½ tsp

1¼ tsp

½ tsp

1¼ tsp

Cracked black

peppercorns

1¾ tsp

1½ tsp

Add At tHe BeepS:



Add At tHe BeepS:

Fresh mixed herbs 4 tbl

of your choice,

3 tbl



Tandaco yeast 1½ tsp

1¼ tsp

Crushed nuts

70g / ¹⁄3 cup 50g / ¼ cup

Add At tHe BeepS:



chopped

Add At tHe BeepS:



SettINg: 1 (BASIC) lIgHt/medIum/dARk

Canned corn

kernels, drained

& dried

2½ tbl

2 tbl

SettINg: 1 (BASIC) lIgHt/medIum/dARk

Grated carrot

60g / ²⁄3 cup

70g / ²⁄3 cup

45g / ½ cup

50g / ½ cup

Grated Edam

cheese

Chopped red

capsicum

Finely chopped 1½ tbl

shallots

1 tbl

SettINg: 1 (BASIC) lIgHt/medIum/dARk

R10

Abbrevations: tsp = teaspoon tbl = tablespoon

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flavoured Sweet Bread

flavoured Sweet Bread continued

Most of the recipes in this section have the addition of nuts, chocolate, sultanas or other flavour

enhancing ingredients. The addition occurs mostly at the sound of the beeps towards the end of the

second kneading cycle. Therefore these recipes are not suitable to use with the Preset Timer.

SeQueNCe fOR ‘SWeet’ SettINg:

1St

2Nd

1St

puNCH 2Nd

dOWN RISe

puNCH 3Rd

dOWN RISe

tOtAl

tIme

SIZe

CRuSt

kNeAd kNeAd RISe

LIGHT

5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 55 3hr

min 20min

procedure

1. Place ingredients into the bread pan, in the

exact order listed in the recipe.

MEDIUM

DARK

5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 62 3hr

min 27min

1kg

2. Wipe spills from outside of bread pan.

5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 68 3hr

min 33min

3. Lock the bread pan into position in the baking

chamber and close the lid.

LIGHT

5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 50 2hr

min 15min

4. Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1kg MEDIUM (crust colour).

MEDIUM

DARK

5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 57 3hr

min 22min

750g

5 min 20 min 40 min 10 secs 25 min 7 secs 55 min 63 3hr

min 28min

5. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Add-IN BeepS:

6. Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

such as fruit, nuts, etc. should be added at this time.

7. Press ‘START’.

8. At the end of the program, press ‘STOP’.

9. Remove bread from bread machine and bread

pan. Cool on rack.

Ensure the collapsible kneading blade

is in the upright position before adding

ingredients.

Note

R11

R12

Abbrevations: tsp = teaspoon tbl = tablespoon

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flavoured Sweet Bread continued

RICH fRuIt lOAf

lemON & pOppy Seed BReAd

StRAWBeRRy & pIStACHIO lOAf

lIme & CARAWAy BReAd

INgRedIeNtS 1kg

750g

290ml

2 tbl

INgRedIeNtS 1kg

750g

250ml

2 tbl

INgRedIeNtS

1kg

270ml

3 tbl

750g

250ml

3 tbl

INgRedIeNtS

1kg

750g

Water

Oil

340ml

Water

310ml

Water

300ml

3 tbl

250ml

3 tbl

Lemon Butter

Spread

3 tbl

Strawberry

jam

Lime

marmalade

Salt

1½ tsp

2 tsp

Oil

1½ tbl

2 tsp

1 tbl

Oil

3 tbl

2 tbl

Oil

3 tbl

2 tbl

Grated orange 2½ tsp

rind

Salt

1½ tsp

Salt

1½ tsp

1¼ tsp

Salt

2 tsp

1½ tsp

Brown sugar

Bread flour

Gluten flour

2½ tbl

2 tbl

Bread flour

600g / 4 cups 450g / 3 cups

Bread flour

560g /

450g /

3 cups

Bread flour

600g / 4 cups 450g / 3 cups

3³⁄4 cups

600g / 4 cups 450g / 3 cups

Bread improver 1 tsp

Milk powder 2 tbl

Tandaco yeast 1½ tsp

⁄4

tsp

Bread

improver

1 tsp

Gluten flour

3 tsp

1 tsp

2 tsp

3 tsp

1 tsp

2 tsp

1¹⁄2 tbl

Bread

improver

⁄4

tsp

Milk powder

2 tbl

1½ tbl

1¼ tsp

Bread

improver

⁄4

tsp

1¼ tsp

Tandaco yeast 1½ tsp

COmBINe tHe fOllOWINg & Add At tHe BeepS:



Milk powder

2 tbl

1½ tbl

1¼ tsp

Milk powder

Mixed spice

2 tbl

1 tbl

1¹⁄2 tbl

Add At tHe BeepS:



Grated lemon

rind

2½ tsp

2 tsp

Tandaco yeast 1½ tsp

⁄4

tbl

Grated lime

rind

2½ tsp

2 tsp

Add At tHe BeepS:



Tandaco yeast 1½ tsp

1¼ tsp

Poppy seeds

Oil

2 tbl

1½ tbl

1 tbl

Strawberry

Fruit Bars,

chopped

70g /

3½ bars

60g /

3 bars

Caraway seeds 2½ tsp

Add At tHe BeepS:

1½ tbl



SettINg: 7 (SWeet) lIgHt/medIum/dARk

60g / ¹⁄3 cup

45g / ¼ cup

1 tbl

SettINg: 7 (SWeet) lIgHt/medIum/dARk

Fruit medley

Sultanas

2 tbl

Pistachio nuts, 3½ tbl

choppped

3 tbl

Prunes,

1½ tbl

1 tbl

chopped

SettINg: 7 (SWeet) lIgHt/medIum/dARk

Glace cherries, 1½ tbl

halved

1 tbl

SettINg: 7 (SWeet) lIgHt/medIum/dARk

R13

R14

Abbrevations: tsp = teaspoon tbl = tablespoon

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flavoured Sweet Bread continued

glACe peAR & gINgeR BReAd

Apple SpICe BReAd

CHOC RAISIN & peANut BReAd

tRIple BANANA BReAd

INgRedIeNtS

Water

Oil

1kg

750g

270ml

2 tbl

INgRedIeNtS

Water

1kg

750g

280ml

2 tbl

INgRedIeNtS

Water

1kg

750g

270ml

2 tbl

INgRedIeNtS

Water

1kg

250ml

2 tbl

750g

210ml

2 tbl

330ml

3 tbl

360ml

3 tbl

320ml

3 tbl

Oil

Salt

1¾ tsp

2½ tbl

1¼ tsp

2 tbl

Salt

2 tsp

1½ tbl

1½ tsp

1 tbl

Salt

2 tsp

2½ tbl

1½ tsp

2 tbl

Banana,

ripened,

mashed

135g /

100g /

¼ cup

⁄

cup

Light brown

sugar

Sugar

Bread flour

600g /

4 cups

450g /

3 cups

Bread flour

560g /

3¾ cups

450g /

3 cups

Salt

2 tsp

2 tbl

1½ tsp

1½ tbl

Bread flour

Gluten flour

600g / 4 cups 450g / 3 cups

Sugar

3 tsp

1 tsp

3 tsp

1 tsp

Gluten flour

1 tbl

3 tsp

Bread improver 1 tsp

Milk powder 2 tbl

⁄4

tsp

Bread flour

560g /

450g /

3 cups

Bread

improver

Bread improver 1 tsp

⁄4

tsp

1¹⁄2 tbl

3³⁄4 cups

Milk powder

Mixed spice

Tandaco yeast

2 tbl

1¹⁄2 tbl

Tandaco yeast 1½ tsp

1¼ tsp

Bread improver 1 tsp

⁄4

tsp

Milk powder

2 tbl

1 tbl

3 tsp

Add At tHe BeepS:

Choc Peanuts 55g / ¹⁄3 cup 40g / ¼ cup



Milk powder

2 tbl

1¹⁄2 tbl

Tandaco yeast 1½ tsp

1¼ tsp

1½ tsp

1¼ tsp

Tandaco yeast

1½ tsp

1¼ tsp

Add At tHe BeepS:



Choc Raisins

55g / ¹⁄3 cup 40g / ¼ cup

Add At tHe BeepS:



Add At tHe BeepS:



Glace pear,

chopped

60g / ¹⁄3 cup

45g / ¼ cup

30g / ¼ cup

SettINg: 7 (SWeet) lIgHt/medIum/dARk

Dried apple,

chopped

40g / ½ cup 20g / ¼ cup

Dried banana

chips, crushed

2½ tbl

2 tbl

Glace ginger, 60g / ½ cup

chopped

SettINg: 7 (SWeet) lIgHt/medIum/dARk

Banana fruit

60g /

40g /

bars, chopped

2½ bars

2 bars

SettINg: 7 (SWeet) lIgHt/medIum/dARk

R15

R16

Abbrevations: tsp = teaspoon tbl = tablespoon

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Wholemeal flavoured Bread

Wholemeal flavoured Bread continued

The recipes in this section use ingredients such as wholemeal flour, rye flour and other grains or cereals.

The wholewheat setting has been designed with this in mind, providing longer rising times to produce a

loaf of bread lighter in texture and higher in volume.

fIBRe pluS WHOlemeAl BReAd

BRAN flAke BReAd

INgRedIeNtS

Water

1kg

370ml

3 tbl

750g

310ml

2 tbl

INgRedIeNtS

Water

Oil

1kg

390ml

3 tbl

750g

320ml

2 tbl

procedure

50/50 WHOlemeAl BReAd

Oil

1. Place ingredients into the bread pan, in the

exact order listed in the recipe.

Salt

2 tsp

3 tbl

1½ tsp

2 tbl

Salt

2 tsp

4 tbl

1½ tsp

3 tbl

INgRedIeNtS

Water

Oil

1kg

370ml

3 tbl

750g

300ml

2 tbl

Brown sugar

Light brown

sugar

2. Wipe spills from outside of bread pan.

Wholemeal plain 375g /

flour

300g /

2 cups

2½ cups

Wholemeal

plain flour

300g /

2 cups

225g /

1½ cups

3. Lock the bread pan into position in the baking

chamber and close the lid.

Salt

2 tsp

3 tbl

1½ tsp

2 tbl

Bread flour

225g /

1½ cups

150g /

1 cup

Sugar

Bread flour

300g /

2 cups

225g /

1½ cup

4. Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1KG MEDIUM (crust colour).

Wholemeal

plain flour

300g / 2 cups 225g / 1½ cups

Wheat bran

Wheat germ

3 tbl

2 tbl

1 tbl

Gluten flour

2½ tbl

2 tbl

Bread flour

Gluten flour

300g / 2 cups 225g / 1½ cups

Bread improver 1 tsp

Milk powder 2 tbl

1 tsp

2 tbl

Cracked wheat 1½ tbl

Gluten flour 2½ tbl

Bread improver 1 tsp

5. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

2 tbl

1½ tbl

2 tbl

Bread

improver

1 tsp

⁄4

tsp

Tandaco yeast 1½ tsp

1¼ tsp

6. Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

⁄4

tsp

Add At tHe BeepS:

1¹⁄2 tbl



Milk powder

2 tbl

Milk powder 2 tbl

1½ tbl

1¼ tsp

Bran Flake

cereal

40g / ²⁄3 cup 30g / ½ cup

7. Press ‘START’.

Tandaco yeast

1½ tsp

1¼ tsp

Tandaco

yeast

1½ tsp

8. At the end of the program, press ‘STOP’.

SettINg: 3 (WHOleWHeAt)

lIgHt/medIum/dARk

SettINg: 3 (WHOleWHeAt)

lIgHt/medIum/dARk

9. Remove bread from bread machine and bread

pan. Cool on rack.

SettINg: 3 (WHOleWHeAt)

lIgHt/medIum/dARk

Add-IN BeepS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes

before the end of the second knead. Extra

ingredients such as fruit, nuts, etc. should be

added at this time.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

R17

R18

Abbrevations: tsp = teaspoon tbl = tablespoon

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Wholemeal flavoured Bread continued

Rapid Bread

The recipes in this section have been developed to produce a loaf of bread similar in volume to that

of bread made on any of the longer bread cycles. Unless otherwise stated, most of the yeasted bread

recipes can be baked on this cycle, however the volume will be slightly reduced and the texture a little

more dense.

lIgHt Rye BReAd

SOy & lINSeed BReAd

INgRedIeNtS

Water

1kg

750g

270ml

2 tbl

INgRedIeNtS

1kg

750g

310ml

2 tbl

320ml

3 tbl

Water

Oil

370ml

3 tbl

Oil

procedure

1. Place ingredients into the bread pan, in the

exact order listed in the recipe.

Golden syrup

Salt

2 tbl

1½ tbl

1½ tsp

Salt

2 tsp

2½ tbl

1½ tsp

2 tbl

2 tsp

Sugar

Bread flour

415g /

2¾ cups

300g /

2 cups

Wholemeal plain 300g /

flour

225g /

1½ cups

2. Wipe spills from outside of bread pan.

2 cups

Rye flour

240g /

2 cups

180g /

1½ cups

Bread flour

300g /

2 cups

225g /

1½ cup

3. Lock the bread pan into position in the baking

chamber and close the lid.

Gluten flour

2 tbl

1 tbl

Soy flour

2½ tbl

3 tbl

2 tbl

4. Press ‘SELECT’ to access the setting as

specified in the following recipes. Each bread

setting and the dough setting will default to

1KG MEDIUM (crust colour).

Bread improver 1 tsp

Milk powder 2 tbl

⁄4

tsp

Gluten flour

Bread improver

Milk powder

Tandaco yeast

2 tbl

1½ tbl

1½ tsp

1 tsp

2 tbl

⁄4

tsp

Tandaco yeast 2 tsp

1¹⁄2 tbl

5. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

SettINg: 3 (WHOleWHeAt)

lIgHt/medIum/dARk

1½ tsp

1¼ tsp

6. Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Add At tHe BeepS:



Linseeds

Soy Grits

2½ tbl

2 tbl

7. Press ‘START’.

8. At the end of the program, press ‘STOP’.

SettINg: 3 (WHOleWHeAt)

lIgHt/medIum/dARk

9. Remove bread from bread machine and bread

pan. Cool on rack.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Note

R19

R20

Abbrevations: tsp = teaspoon tbl = tablespoon

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Rapid Bread continued

SeQueNCe fOR ‘BASIC RApId’ SettINg:

SettINg:

1St

2Nd

1St

puNCH 2Nd

dOWN RISe

puNCH 3Rd

dOWN RISe

BAke tOtAl

tIme tIme

1St

2Nd

1St

puNCH 2Nd

dOWN RISe

puNCH 3Rd

dOWN RISe

BAke tOtAl

tIme tIme

SIZe

CRuSt

SIZe

CRuSt

kNeAd kNeAd RISe

LIGHT

3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 42

min

2hr

00min

LIGHT

3 min 18 min 26 min 10

16 min 6 secs 58 min 45

min

2hr

46min

secs

3 min 18 min 26 min 10

secs

3 min 18 min 26 min 10

secs

3 min 18 min 26 min 10

secs

3 min 18 min 26 min 10

secs

3 min 18 min 26 min 10

secs

MEDIUM

DARK

3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 50

min

2hr

08min

MEDIUM

DARK

16 min 6 secs 58 min 50

min

2hr

51min

1kg

3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 54

min

2hr

12min

16 min 6 secs 58 min 57

min

2hr

58min

LIGHT

3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 37

min

1hr

55min

LIGHT

16 min 6 secs 58 min 40

min

2hr

41min

MEDIUM

DARK

3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 45

min

2hr

03min

MEDIUM

DARK

16 min 6 secs 58 min 45

min

2hr

46min

750g

3 min 18 min 15 min 10

secs

10 min 12

secs

32 min 49

min

2hr

07min

16 min 6 secs 58 min 52

min

2hr

53min

Add-IN BeepS:

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

such as fruit, nuts, etc. should be added at this time.

The Baker’s Oven ‘beeps’ 8 times at 5 minutes before the end of the second knead. Extra ingredients

such as fruit, nuts, etc. should be added at this time.

BASIC WHIte lOAf

100% WHOlemeAl BReAd

INgRedIeNtS

Water

1kg

750g

290ml

2 tbl

INgRedIeNtS

Water

Oil

1kg

750g

300ml

1½ tbl

1 tsp

340ml

3 tbl

340ml

2 tbl

Oil

Salt

2 tsp

2½ tbl

1½ tsp

2 tbl

Salt

1½ tsp

3 tbl

Sugar

2½ tbl

Bread flour

650g /

450g /

3 cups

Wholemeal plain 600g /

450g /

3 cups

4³⁄4 cups

flour

4 cups

Bread improver 1 tsp

⁄4

tsp

Gluten flour

3 tbl

2 tbl

Milk powder

2½ tbl

2¼ tsp

2 tbl

Bread improver 1 tsp

⁄

tsp

Tandaco yeast

2 tsp

Milk powder

2½ tbl

2¼ tsp

2 tbl

SettINg: 2 (BASIC RApId)

lIgHt/medIum/dARk

Tandaco yeast

2 tsp

SettINg: 4 (WHOleWHeAt RApId)

lIgHt/medIum/dARk

SeQueNCe fOR ‘WHOleWHeAt RApId’

R21

R22

Abbrevations: tsp = teaspoon tbl = tablespoon

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dough

dough continued

procedure

1. Place ingredients into the bread pan, in the

exact order listed in the recipe.

tO mAke A mASteR dOugH:

WHIte BReAd dOugH

WHOlemeAl dOugH

multIgRAIN dOugH

INgRedIeNtS

Water

Oil

1kg

310ml

2 tbl

750g

250ml

1½ tbl

¾ tsp

1½ tbl

INgRedIeNtS

Water

1kg

320ml

2 tbl

750g

250ml

1½ tbl

¾ tsp

1½ tbl

INgRedIeNtS

1kg

750g

2. Wipe spills from outside of bread pan.

Oil

Full cream

milk, scalded &

cooled

350ml

260ml

3. Lock the bread pan into position in the baking

chamber and close the lid.

Salt

1 tsp

2 tbl

Salt

1 tsp

2 tbl

Sugar

4. Press ‘SELECT’ to setting 9 (‘DOUGH’).

Egg yolk

Butter or oil

Salt

Wholemeal

plain flour

450g /

3 cups

375g /

2½ cups

Bread flour

300g /

2 cups

225g /

1½ cups

5. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

2 tbl

1 tsp

1 tbl

1½ tbl

⁄4

tsp

Gluten flour

2 tbl

1½ tbl

Wholemeal plain 150g / 1 cup 115g / ¾ cup

flour

6. Press ‘START’.

Sugar

1½ tbl

Bread improver 1 tsp

⁄4

tsp

7. At the end of the program, press ‘STOP’.

Gluten flour

1 tbl

3 tsp

¾ tsp

1½ tbl

2 tbl

Bread flour

560g /

3¾ cups

400g /

Milk powder

2 tbl

1½ tbl

1³⁄4 tsp

2²⁄3 cups

8. Remove bread pan from the baking chamber

and remove dough from the bread pan. Dough

is now ready for hand-shaping, rising and

baking.

Bread improver 1 tsp

Tandaco yeast

2¼ tsp

Bread improver 1 tsp

¾ tsp

Milk powder

2 tbl

3 tbl

SettINg: 9 (dOugH)

Tandaco yeast

2¼ tsp

1¾ tsp

Sunflower

seeds

SettINg: 9 (dOugH)

Add-IN BeepS:

Do not sound on the ‘DOUGH’ setting.

Kibble wheat

3 tbl

2 tbl

SWeet dOugH

Whole linseeds 2 tbl

1½ tbl

¾ tbl

Sesame seeds

2 tbl

1 tbl

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

INgRedIeNtS

1kg

750g

Cracked

Water

290ml

220ml

1 x 60g

buckwheat

Egg, lightly

beaten

1 x 60g

Note

Tandaco yeast

2¼ tsp

1³⁄4 tsp

SettINg: 9 (dOugH)

Butter or oil

Salt

2 tbl

1 tsp

2 tbl

1 tbl

The weight of the shaped and baked dough will

vary depending on recipe style.

¾ tsp

1½ tbl

Sugar

Note

Bread flour

525g /

3½ cups

400g /

2²⁄3 cups

SeQueNCe fOR ‘dOugH’ SettINg:

Milk powder

3 tbl

2 tbl

SIZe

1St

2Nd

1St

tOtAl

tIme

Bread improver 1 tsp

¾ tsp

1¾ tsp

kNeAd kNeAd RISe

Tandaco yeast

2¼ tsp

1kg

3 min 27 min 60 min 1hr

30min

SettINg: 9 (dOugH)

750kg

3 min 27 min 60 min 1hr

25min

R23

R24

Abbrevations: tsp = teaspoon tbl = tablespoon

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dough continued

5. Blend together 2 tablespoons of water and

40g / ¼ cup plain flour until a smooth batter

is formed. Spoon into a piping bag fitted with

a small piping nozzle. Remove wrap from rolls

and pipe a cross onto each bun.

SHApINg IdeAS fOR mASteR dOugHS: WHOleWHeAt HONey ROllS

Apple tWISt

1. Take a 1kg quantity of Sweet Dough.

1. Replace the sugar in the Wholemeal Dough

BReAd ROllS

with honey.

2. Roll dough out into a 30cm x 50cm rectangle.

Cut into 4 strips lengthwise.

1. Take a quantity of one of the Master Dough

2. Divide completed 1kg dough into 16 equal

recipes.

pieces (or the 750g into 12 equal pieces).

3. Combine 300g can of pie apples, ¹⁄3 cup mixed

dried fruit and ¹⁄3 cup desiccated coconut,

then spoon mixture equally down the centre of

each strip. Fold each strip in half lengthwise,

over the mixture, and seal edges by pressing

together. Roll into a sausage shape.

6. Bake in a preheated oven 190ºC for 15-20

minutes or until golden brown.

2. Divide 1kg dough into quantity into 16 equal

pieces (or the 750g dough quantity into 12

equal pieces). Knead each piece and shape

into a round.

Knead each piece and shape into rounds.

3. Place rolls close together on a lightly greased

baking tray.

7. Slide buns from baking tray onto a wire rack.

If desired, brush Hot Cross Bun Glaze (recipe

on page R43) over hot buns. Stand for 5-10

minutes before serving.

4. Cover rolls with lightly greased plastic food

wrap and stand in a warm area for 50-60

minutes or until doubled in size.

3. Place rolls together on a lightly greased baking

tray.

4. Twist 2 shapes together, secure the ends and

place on a greased baking tray. Repeat with

remaining shapes.

4. Cover rolls with lightly greased plastic food

wrap and stand in a warm area for 30 minutes

or until doubled in size.

HAm & pICkle ROllS

5. Remove wrap, brush tops of rolls with milk.

1. Roll out a 750g quantity of Multigrain Dough

into a rectangle shape approximately 25cm x

40cm. Measure half way across the width of

the rectangle then use a knife to lightly score

down the entire length of the dough.

6. Bake in a preheated oven at 200ºC for 12-15

minutes or until cooked and golden brown.

Brush with Gelatine Glaze (recipe on page R43)

while still hot, if desired.

5. Cover loosely with lightly greased plastic food

wrap and stand in a warm area for 20 minutes

or until doubled in size. Remove plastic food

wrap.

5. Remove wrap, brush tops of rolls with milk.

6. Bake in a preheated oven at 200ºC for 12-15

minutes or until cooked and golden brown.

dOugHNutS

1. Take a quantity of Sweet Dough (either 1kg or

750g).

6. Bake in a preheated oven at 180ºC for 20-25

minutes or until golden brown.

2. Spread 3 tablespoons of mustard pickles over

one half of the dough, then top with 3 slices

finely sliced ham.

StICky CINNAmON ROllS

1. Take a 1kg quantity of Sweet Dough.

7. Slide apple twists onto a wire rack. Brush

with Gelatine Glaze (recipe on page R43)

whilst still hot. Stand for 5-10 minutes before

serving.

2. Roll dough out to a 40cm x 38cm square.

Melt 3 tablespoons of butter. Brush half over

dough. Combine 4 tablespoons brown sugar,

70g / ½ cup finely chopped pecan nuts with

1½ tablespoons ground cinnamon and sprinkle

over rolled out dough.

3. Roll up the filled side of the dough lengthwise,

like a Swiss Roll, to encase the filling. Turn

dough over and repeat with the same quantity

of mustard pickles and ham on the opposite

half of the dough. Then roll in the same

manner to reach the first roll and form a

double scroll.

2. Turn out onto a lightly floured surface and roll

out to 1 cm thickness. Cut into 5.5cm rounds,

using a pastry cutter.

3. Place a teaspoon of strawberry jam on half

the rounds, top with remaining rounds. Press

edges together with fingers and place onto

greased trays. Cover loosely with lightly

HOt CROSS BuNS

1. Include 1 tablespoon of ground cinnamon and

1 tablespoon ground mixed spice with dry

ingredients when making 1kg Sweet Dough

recipe.

3. Drizzle remaining melted butter over sugar

mixture. Roll up widthwise and cut into 2cm

thick slices.

4. Trim the ends then cut into 2.5cm slices.

Place slices, cut side upwards, onto a lightly

greased baking tray.

greased plastic food wrap and stand in a warm

area until doubled in size. Remove wrap.

2. Remove dough at completion of cycle, knead

in 150g / 1cup sultanas and 45g / ¼ cup

mixed peel.

4. Place on a lightly greased baking tray, 5cm

apart. Cover with lightly greased plastic food

wrap and stand in a warm area for 20 minutes

or until doubled in size. Remove wrap.

4. Cook doughnuts in hot oil, a few at a time until

golden brown and cooked through. Drain on

absorbent paper. Combine ½ cup sugar with

1 tablespoon of ground cinnamon. Toss hot

Doughnuts in sugar mixture. Serve warm.

5. Cover loosely with lightly greased plastic food

wrap and allow to stand in a warm area until

doubled in size. Remove wrap. Brush with

milk.

3. Divide dough into 18 pieces and shape into

rounds. Place close together on a lightly

greased baking tray.

5. Bake in a preheated oven at 180ºC for 25-30

minutes or until golden brown. Brush with

Gelatine Glaze (recipe on page R43) whilst still

hot, then drizzle with Vanilla Glaze (recipe on

page R43).

6. Bake at 190ºC for 20-25 minutes or until

cooked and golden brown.

4. Cover loosely with lightly greased plastic food

wrap and leave to stand in a warm area for 20

minutes or until doubled in size.

R25

R26

Abbrevations: tsp = teaspoon tbl = tablespoon

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dough continued

pIZZA & fOCACCIA dOugHS

pIZZA dOugH

fOCACCIA dOugH

The ‘Dough’ setting is suitable to use for all your

favourite pizza and focaccia recipes.

INgRedIeNtS

1kg

750g

250ml

1½ tbl

1 tsp

INgRedIeNtS 1kg

750g

250ml

2 tbl

Water

325ml

2 tbl

Water

Olive oil

Salt

325ml

2 tbl

Olive oil

Salt

procedure

1. Place ingredients into the bread pan, in the

exact order listed in the recipe.

1½ tsp

3 tsp

1 tsp

Bread flour

600g / 4 cups 450g / 3 cups

2½ tsp 2 tsp

Sugar

2 tsp

Tandaco

yeast

Bread flour 600g / 4 cups

450g / 3 cups

2 tsp

2. Wipe spills from outside of bread pan.

Tandaco

yeast

2½ tsp

3. Lock the bread pan into position in the baking

chamber and close the lid.

SettINg: 9 (dOugH)

4. Press ‘SELECT’ to setting 9 (‘DOUGH’).

Suggested toppings:

5. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

Tomato paste, mushrooms, capsicums, onions,

tomatoes, capers, pineapple pieces, olives, herbs,

salami, ham, anchovies, sardines, cheese (i.e.

grated Mozzarella, Parmesan).

Suggested toppings:

Olive oil, herbs, rock salt, sliced black olives.

6. Press ‘START’. For a softer more pliable

texture remove pizza or focaccia dough from

the bread pan 30 minutes before completion

of the ‘DOUGH’ setting.

Handshaping

For thick Focaccia:

Handshaping

7. Press ‘STOP’. The Dough is now ready for

hand-shaping and baking

1. Divide a 1kg Focaccia dough quantity into two.

Knead and press each half into two lightly

greased 20cm x 30cm lamington pans.

1. Roll 1kg pizza dough on a lightly floured

surface into 2 x 25cm rounds for a thick based

pizza or into 4 x 20cm rounds for thinner

based pizzas. The 750g pizza quantity can be

used for smaller sized pizzas.

2. Loosely cover with lightly greased plastic food

wrap and stand in a warm area for 30 minutes

or until doubled in size.

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

2. Place onto a lightly greased baking tray.

Spread or sprinkle pizza with selected pizza

toppings.

Note

3. Remove wrap, brush dough with olive oil and

sprinkle with herbs or rock salt and olives.

3. Bake in a preheated oven at 200ºC for 12-15

minutes or until base is cooked and topping

heated through.

4. Bake in a preheated oven at 200ºC for 25-30

minutes or until golden brown.

For a thinner Focaccia:

1. Roll a 750g focaccia dough quantity on a

lightly greased baking tray until 2cm thick.

Prepare as for a thick Focaccia.

R27

R28

Abbrevations: tsp = teaspoon tbl = tablespoon

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yeast free & muffin Bread

yeast free & muffin Bread continued

Yeast Free Bread is a simple bread and is made

using baking powder as the main raising agent (it

does not have the same strength as yeast).

procedure

1. Add liquid ingredients to bread pan.

SeQueNCe fOR ‘yeASt fRee’ SettINg:

SIZe

CRuSt

1St kNeAd 2Nd kNeAd BAke tIme tOtAl tIme

2. Sift dry ingredients together and add to bread

pan.

The following recipes will give Damper or Muffin-

Style Breads, which will be heavy in texture and

not as highly risen as yeasted breads.

LIGHT

3min

7min

90min*

90min

95min

85min*

85min

90min

1hr 40min*

1hr 40min

1hr 45min

1hr 25min*

1hr 25min

1hr 30min

MEDIUM

DARK

1kg

3. Wipe spills from outside of bread pan. Lock

bread pan into baking chamber.

To ensure a well baked loaf is achieved, check the

dough in the first five minutes of kneading.

4. Press ‘SELECT’ button to setting 8 (‘YEAST

FREE’). The setting will default to 1KG MEDIUM

(crust colour).

LIGHT

If the dough is too slack and running down onto

the base of the pan, add small amounts of flour

or bread mix to ensure the dough forms into

a round ball. If the dough is too slack it may

give the baked loaf the appearance of being

overcooked or laminated on the base and having

a heavy, doughy top. If the dough is too dry just

add 1-2 teaspoons of water extra. All recipes

use local ingredients and Australian Standard

Metric measuring tools (cup, spoons and weighing

scales) for accuracy. There will be a weight

variance in each baked loaf in this section.

MEDIUM

DARK

750g

5. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

* Baking temperature is lower.

6. Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

Add-IN BeepS:

Do not sound on the ‘YEAST FREE’ setting.

7. Press ‘START’.

8. With machine still running, use a plastic

spatula to scrape mixture from the sides,

corners and base of bread pan, and add

additions if applicable.

plAIN WHIte dAmpeR

plAIN WHOlemeAl dAmpeR

lIQuId

INgRedIeNtS

1kg

750g

lIQuId

INgRedIeNtS

1kg

750g

9. After ingredients have mixed together well,

close the lid and leave the bread machine to

complete the program.

The ‘PRESET TIMER’ should not be used for

recipes in this section. The raising agents

used in place of yeast in these recipes could

be prematurely activated and prevent the loaf

from rising.

Water

375ml

1½ tbl

270ml

1 tbl

Water

Oil

390ml

1½ tbl

310ml

1 tbl

Oil

10. After baking, press ‘STOP’.

dRy

INgRedIeNtS

dRy INgRedIeNtS

11. Remove bread from bread machine and bread

pan. Cool on rack.

White bread

flour

560g /

3¾ cups

450g /

3 cups

Wholemeal

plain flour

375g /

2½ cups

300g /

2 cups

Note

Bread improver 1¼ tsp

1 tsp

2 tsp

White bread

flour

190g /

1¼ cups

150g /

1 cup

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

Sugar

2½ tsp

¾ tsp

All ingredients should be at room temperature.

Add ingredients in the order listed in the

recipe.

Salt

½ tsp

2 tsp

Bread improver 1¼ tsp

1 tsp

2 tsp

Milk powder

2½ tsp

Note

Sugar

2½ tsp

¾ tsp

Baking powder 2 tbl

1½ tbl

Salt

½ tsp

2 tsp

Note

SettINg: 8 (yeASt fRee)

Milk powder

2½ tsp

Baking powder 2 tbl

1½ tbl

SettINg: 8 (yeASt fRee)

R29

R30

Abbrevations: tsp = teaspoon tbl = tablespoon

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yeast free & muffin Bread continued

WHIte BReAd mIx dAmpeR

CHeeSe & SpRINg vegetABle BReAd

ORANge SWeet pOtAtO BReAd

CuRRANt mAlted SpICe BReAd

lIQuId

INgRedIeNtS

1kg

750g

lIQuId

INgRedIeNtS

1kg

750g

lIQuId

INgRedIeNtS

1kg

750g

lIQuId

INgRedIeNtS

1kg

750g

Water

Oil

375ml

1½ tbl

270ml

1 tbl

Water

375ml

1½ tbl

270ml

1 tbl

Buttermilk

225ml

3 tbl

175ml

2 tbl

Water

250ml

1½ tbl

190ml

1 tbl

Oil

Golden syrup

Oil

dRy

dRy INgRedIeNtS

Orange sweet

potato, cooked, 1¼ cups

mashed,

310g /

250g /

1 cup

dRy INgRedIeNtS

Liquid malt

INgRedIeNtS

White bread

flour

560g /

3¾ cups

450g /

3 cups

1½ tbl

1 tbl

White bread

mix

560g /

3¾ cups

450g /

3 cups

Self-raising flour 560g /

3¾ cups

450g /

3 cups

drained

Bread improver 1¼ tsp

2 tsp

½ tsp

dRy INgRedIeNtS

Baking

powder

2 tbl

1½ tbl

Sugar

Salt

2½ tsp

Bread improver 1¼ tsp

1 tsp

White bread

flour

375g /

2½ cups

300g /

2 cups

⁄4

tsp

Dark brown

sugar

⁄

cup

¼ cup

SettINg: 8 (yeASt fRee)

Spring vegetable 60g / 1½ tbl 40g / 1 tbl

soup mix

Bread improver 1¼ tsp

1 tsp

½ tsp

1½ tbl

Mixed spice

1 tbl

3 tsp

2 tsp

WHOlemeAl BReAd mIx dAmpeR

Salt

⁄4

tsp

Milk powder

2½ tsp

2 tsp

Baking powder 2½ tsp

Baking powder 2 tbl

lIQuId

INgRedIeNtS

1kg

750g

AddItIONS:

Baking powder 2 tbl

1½ tbl

SettINg: 8 (yeASt fRee)

AddItIONS:

Currants

75g / ½ cup 50g / ¹⁄3 cup

SettINg: 8 (yeASt fRee)

Water

Oil

375ml

1½ tbl

270ml

1 tbl

Grated Cheddar

cheese

80g / ¾ cup 65g / ½ cup

pASSIONfRuIt ButteR BReAd

lIQuId

INgRedIeNtS

1kg

750g

dRy

INgRedIeNtS

SettINg: 8 (yeASt fRee)

Water

250ml

200ml

1 can

Wholemeal

bread mix

375g /

2½ cups

300g /

2 cups

Passionfruit in

1½ cans

syrup (170g can)

White bread

mix

190g /

1¼ cups

150g /

1 cup

dRy INgRedIeNtS

Baking

powder

2 tbl

1½ tbl

Self-raising flour 560g /

3¾ cups

450g /

3 cups

SettINg: 8 (yeASt fRee)

Bread improver

1¼ tsp

1½ tbl

1 tsp

1 tbl

Light brown

sugar

Baking powder

3 tsp

2 tsp

SettINg: 8 (yeASt fRee)

R31

R32

Abbrevations: tsp = teaspoon tbl = tablespoon

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gluten free Bread

gluten free Bread continued

Making gluten free bread is different from

traditional baking, therefore it is important to

carefully read the following information:

• Lactose Intolerance: the milk powder may be

substituted with a soy milk powder but may

result in a heavier loaf. Coconut powder can

also be used as a substitute and will give a

pleasant flavour.

SeQueNCe fOR ‘gluteN fRee’ SettINg:

SIZe CRuSt

1St kNeAd

3 min

2Nd kNeAd 1St RISe

BAke tIme

45 min

55 min

65 min

40 min

50 min

60 min

tOtAl tIme

1hr 55min

2hr 05min

2hr 15min

1hr 50min

2hr 00min

2hr 10min

Your Breville Baker’s Oven will make delicious

Gluten Free Bread with ease. The following recipes

have been developed without using any grains or

ingredients that contain gluten. Therefore, these

recipes are suitable for people with specific food

allergies or intolerances.

LIGHT

17 min

50 min

1kg

MEDIUM

DARK

3 min

• Follow the directions for each recipe carefully.

As the preparation is different from automatic

bread making, the Preset Timer cannot be used

when making these recipes.

3 min

LIGHT

3 min

750g MEDIUM

DARK

3 min

All recipes use local ingredients and Australian

Standard Metric measuring tools (cup, spoons

and weighing scales) for accuracy. The weight of

the baked bread in this section will be more than

that of the Wheat Bread, due to the ingredient

properties used in each recipe.

procedure

1. Mix liquid ingredients together in a bowl. (Do

not use an electric mixer or a whisk as this

will aerate the mixture.)

3 min

gluteN fRee COuNtRy Style BReAd

2. Mix dry ingredients together in a large bowl.

Do not sift.

lIQuId

INgRedIeNtS

1kg

750g

• Always use the ingredients specified in

recipes for successful gluten free baking. For

information on the suitability and availability

of gluten free ingredients contact the Coeliac

Society in your state.

3. Use a pliable spatula to combine the liquid and

dry ingredients. Mix to a soft dough ensuring

all ingredients are well combined. Fold in

additions, if applicable.

Water

330ml

3 tbl

250ml

2½ tbl

Oil

Eggs (60g)

Cider vinegar

dRy INgRedIeNtS

• Ensure that the flour is gluten free. Buy it from a

reliable source to ensure freshness.

1 tsp

¾ tsp

4. Spoon dough into bread pan, pressing down

with a spatula after each spoonful, to eliminate

air bubbles or air pockets. Lock bread pan into

baking chamber.

• Check with the yeast manufacturer to ensure

that the yeast is gluten free. Only use active dry

yeast when making these recipes.

White rice flour 320g /

2 cups

240g /

1½ cups

5. Press ‘SELECT’ button to setting 5 (GLUTEN

FREE). The setting will default to 1KG MEDIUM

(crust colour).

Potato flour

220g /

1¼ cups

170g /

1 cup

• Ensure that the vinegar used is gluten free.

Vinegar helps strengthen the dough.

Soy flour

50g / ¹⁄3 cup 40g / ¼ cup

75g / ½ cup 55g / ¹⁄3 cup

6. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

• Guar and Xanthan gums are available from

health food stores.

Tapioca flour

(arrowroot)

7. Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

• Guar Gum is a powdery substance with a similar

function to Xanthan Gum. It is high in fibre and

can sometimes have a laxative effect on people

with sensitive digestive systems. Guar gum is

food additive 412.

Sugar

¼ cup

1½ tsp

½ cup

2½ tbl

8. Press ‘START’.

Salt

1 tsp

9. After baking, press ‘STOP’.

Milk powder

⁄3

cup

10. Remove bread from bread machine and bread

pan. Cool on rack.

Guar or Xanthan 1 tbl

Gum

¾ tbl

• Xanthan Gum is a fine creamy white powder.

It acts as a substitute for gluten and gives

structure to the dough so that it can rise.

Xanthan Gum is food additive number 415.

Tandaco yeast 2 tsp

1½ tsp

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

SettINg: 5 (gluteN fRee)

lIgHt/medIum/dARk

Note

R33

R34

Abbrevations: tsp = teaspoon tbl = tablespoon

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gluten free Bread continued

gluteN fRee WHOleSOme Seed BReAd

gluteN fRee SpICy SultANA BReAd

gluteN fRee CHeeSy CHeddAR BReAd

lIQuId

INgRedIeNtS

1kg

750g

lIQuId

INgRedIeNtS

1kg

750g

lIQuId

INgRedIeNtS

1kg

750g

Water

330ml

3 tbl

250ml

2½ tbl

Water

330ml

3 tbl

250ml

2½ tbl

Water

330ml

1½ tbl

250ml

1 tbl

Olive oil

Eggs (60g)

Cider vinegar

dRy INgRedIeNtS

Eggs (60g)

Cider vinegar

dRy INgRedIeNtS

Eggs (60g)

Cider vinegar

dRy INgRedIeNtS

White rice

1 tsp

¾ tsp

1 tsp

¾ tsp

1 tsp

¾ tsp

Brown rice

flour

320g /

2 cups

240g /

1½ cups

Brown rice flour 320g /

2 cups

240g /

1½ cups

320g /

2 cups

240g /

1½ cups

Potato flour

220g /

1¼ cups

50g / ¹⁄3 cup

170g /

1 cup

Potato flour

220g /

1¼ cups

50g / ¹⁄3 cup 40g / ¼ cup

75g / ½ cup 55g / ¹⁄3 cup

170g /

1 cup

Potato flour

Soy flour

220g /

1¼ cups

50g / ¹⁄3 cup 40g / ¼ cup

75g / ½ cup 55g / ¹⁄3 cup

170g /

1 cup

Soy flour

40g / ¼ cup

55g / ¹⁄3 cup

Soy flour

Tapioca flour

(arrowroot)

75g / ½ cup

Tapioca flour

(arrowroot)

Tapioca flour

(arrowroot)

Dark brown

sugar

¼ cup

2½ tbl

Light brown

sugar

¼ cup

2½ tbl

Dark brown

sugar

¼ cup

2½ tbl

Salt

1½ tsp

½ cup

1 tsp

Salt

1½ tsp

½ cup

1 tsp

Salt

1½ tsp

½ cup

1 tsp

Milk powder

⁄3

cup

Milk powder

⁄3

cup

Milk powder

⁄3

cup

Guar or Xanthan 1 tbl

Gum

¾ tbl

Guar or Xanthan 1 tbl

Gum

¾ tbl

Guar or Xanthan 1 tbl

Gum

¾ tbl

LSA mix,

(Linseed,

Sunflower &

Almond)

¼ cup

2 tbl

Mixed spice

2 tbl

1½ tbl

1½ tsp

Tandaco yeast

AddItIONS:

2 tsp

1½ tsp

Tandaco yeast

AddItIONS:

2 tsp

Cheddar cheese, 130g / 1 cup 100g / ¾ cup

grated

Sultanas

100g / ²⁄3 cup 75g / ½ cup

Carraway or

Cumin seeds

2 tbl

1½ tbl

1½ tsp

SettINg: 5 (gluteN fRee)

lIgHt/medIum/dARk

SettINg: 5 (gluteN fRee)

lIgHt/medIum/dARk

Tandaco yeast 2 tsp

SettINg: 5 (gluteN fRee)

lIgHt/medIum/dARk

vARIAtION:

Substitute sultanas with other dried fruit, chopped to

a suitable size such as raisins, dates, apricots, etc.

R35

R36

Abbrevations: tsp = teaspoon tbl = tablespoon

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prepackaged Bread mixes

prepackaged Bread mixes continued

These convenient Bread Mixes are available

nationally in supermarkets and at some bulk

outlets. They are available in various sized

packaging and should not be confused with Bread

Flour. Bread mixes contain high protein bread

flour, sugar, salt, milk powder, oil and other

ingredients such as bread improvers.

procedure

1. Place ingredients into the bread pan, in the

exact order listed in the recipe.

WHIte pRepACkAged BReAd mIxeS

defIANCe WHIte BReAd mIx defIANCe CRuSty WHIte BReAd mIx

2. Wipe spills from outside of bread pan.

INgRedIeNtS

Water

1kg

750g

INgRedIeNtS

Water

1kg

750g

3. Lock the bread pan into position in the baking

chamber and close the lid.

350ml

315ml

350ml

300ml

Usually only the addition of water and yeast is

necessary, however some results are improved by

adding extra oil.

4. Press ‘SELECT’ to the setting as specified in

the following recipes.

Bread mix

600g /

4 cups

500g /

Bread mix

600g /

4 cups

500g /

3³⁄4 cups

Defiance yeast 2 tsp

1³⁄4 tsp

Defiance yeast 2 tsp

1 ⁄2 tsp

5. Press ‘LOAF SIZE’ to select 750g (0.75KG) if

required.

All recipes use local ingredients and Australian

Standard Metric measuring tools (cups, spoons

and weighing scales) for accuracy. The weight

of the bread in this section may vary compared

to settings used. This is due to properties of the

bread mixes. Recipes were tested with bread mix

milled just before the printing of this book.

SettINg: 1 (BASIC) lIgHt/medIum/dARk

6. Press ‘CRUST’ once for DARK or twice for

LIGHT if required.

7. Press ‘START’.

lAuCke CRuSty WHIte BReAd mIx

lAuCke SupeR SOft WHIte BReAd mIx

8. At the end of the program, press ‘STOP’.

INgRedIeNtS

Water

1kg

750g

INgRedIeNtS

Water

1kg

750g

9. Remove bread from the baking chamber. Cool

on rack.

Properties of the bread mixes can alter on

a seasonal or storage basis, so it may be

necessary to adjust the water and flour ratio.

Check the dough in the first ten minutes of

kneading by opening the lid – if the dough is

too dry add 1-2 teaspoons of water extra, if the

dough is too sticky add up to a tablespoon of

bread mix extra. The dough should be forming

into a smooth round ball.

415ml

310ml

400ml

300ml

Bread mix

Laucke yeast

600g / 4 cups 450g / 3 cups

Bread mix

Laucke yeast

600g / 4 cups 450g / 3 cups

1 tsp

1³⁄4 tsp

Ensure the collapsible kneading blade is in the

upright position before adding ingredients.

1 tsp

⁄4

tsp

SettINg: 6 (fReNCH) lIgHt/medIum/dARk

SettINg: 1 (fReNCH) lIgHt/medIum/dARk

Note

‘BASIC’ or ‘BASIC RAPID’ settings can be used

for white bread mix recipes. However, loaves

baked on the ‘BASIC RAPID’ will not be as

highly risen as those baked on the ‘BASIC’

Note

kItCHeN COlleCtION WHIte

BReAd mIx

If a brand of bread mix is not listed in this book,

use one of the corresponding type of Bread Mix

Recipes as a guide.

setting. Add ⁄4 tsp extra yeast when using a

INgRedIeNtS

Water

1kg

750g

Rapid setting, if desired.

350ml

300ml

Note

Bread mix

600g /

4 cups

500g /

3¹⁄3 cups

A lighter textured bread can be achieved by

using the ‘BASIC BREAD’ setting for grain bread

mix recipes. Also substituting a tablespoon of

water with a tablespoon of oil will give a more

tender crumb and a browner, crisper crust.

Kitchen

2¹⁄4 tsp

2 tsp

Collection yeast

SettINg: 1 (BASIC) lIgHt/medIum/dARk

tip

R37

R38

Abbrevations: tsp = teaspoon tbl = tablespoon

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prepackaged Bread mixes continued

gRAIN pRepACkAged BReAd mIxeS

WHOlemeAl pRepACkAged BReAd mIxeS

defIANCe gRAIN BReAd mIx

lAuCke BIO-fORt gOldeN

WHOlemeAl BReAd mIx

kItCHeN COlleCtION WHOlemeAl

BReAd mIx

INgRedIeNtS

Water

1kg

750g

INgRedIeNtS

Water

1kg

750g

INgRedIeNtS

Water

1kg

750g

375ml

320ml

445ml

330ml

375ml

350ml

Bread mix

600g /

4 cups

500g /

3¹⁄3 cups

Bread mix

600g /

4 cups

450g /

3 cups

Bread mix

600g /

4 cups

500g /

3¹⁄3 cups

Defiance yeast

2 tsp

1¹⁄2 tsp

Laucke yeast

1½ tsp

1¼ tsp

Defiance yeast

2¼ tsp

2 tsp

SettINg: 3 (WHOleWHeAt) lIgHt/medIum/dARk

SettINg: 6 (fReNCH) lIgHt/medIum/dARk

SettINg: 3 (WHOleWHeAt) lIgHt/medIum/dARk

lAuCke multIgRAIN SOy & lINSeed

BReAd mIx

lAuCke geRmAN gRAIN BReAd mIx

INgRedIeNtS

Water

1kg

750g

Rye pRepACkAged BReAd mIxeS

lAuCke SOuRdOugH Rye BReAd mIx

INgRedIeNtS

Water

1kg

750g

460ml

300ml

430ml

320ml

Bread mix

600g /

4 cups

450g /

3 cups

Bread mix

600g /

4 cups

450g /

3 cups

Laucke yeast

1½ tsp

1¼ tsp

INgRedIeNtS

Water

1kg

750g

Laucke yeast

1½ tsp

1¼ tsp

SettINg: 6 (fReNCH) lIgHt/medIum/dARk

480ml

330ml

SettINg: 6 (fReNCH) lIgHt/medIum/dARk

Bread mix

Laucke yeast

600g / 4 cups 450g / 3 cups

⁄4

tsp

⁄4

tsp

kItCHeN COlleCtION gRAIN

BReAd mIx

kItCHeN COlleCtION SOy & lINSeed

BReAd mIx

SettINg: 6 (fReNCH) lIgHt/medIum/dARk

INgRedIeNtS

Water

1kg

750g

INgRedIeNtS

Water

1kg

750g

360ml

310ml

360ml

310ml

For more information about the Bread Mixes contained in this section, please contact the relevant

number listed below:

Bread mix

600g /

4 cups

500g /

Bread mix

600g /

4 cups

500g /

3¹⁄3 cups

2¹⁄4 tsp

2 tsp

Kitchen

Collection yeast

2¹⁄4 tsp

2 tsp

defiance Bread mixes: 1800 628 883

laucke Bread mixes: 1300 133 331

Kitchen

Collection yeast

SettINg: 3 (WHOleWHeAt) lIgHt/medIum/dARk

kitchen Collection Bread mixes: 1800 645 515

R39

R40

Abbrevations: tsp = teaspoon tbl = tablespoon

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Just Jam

Just Jam continued

fOR BeSt ReSultS:

• Always use the exact amount of sugar, fruit

and Jam Setta. Do not reduce sugar stated in

recipes or use substitutes.

procedure

1. With the standard kneading blade in position

inside bread pan, add the ingredients to the

bread pan.

preparation of Jars for Jam

plum JAm

Soak jars in warm water until label is easy to

remove. Remove any wet cardboard liners from

lids of jars. Wash jars and lids in hot, soapy water.

Rinse well in hot water, do not wipe dry.

INgRedIeNtS

Blood plums, peeled, deseeded &

chopped

400g

• Use only fresh, ripe fruit for best flavour and

natural pectin level.

2. Wipe spills from outside of the bread pan.

Place jars and metal lids onto an oven tray. Place

into a preheated oven 100ºC for 15-20 minutes

or until completely dry. Remove from oven using

oven mitts and use immediately.

Sugar

1 cup

1 tbl

3. Lock the bread pan into position in the baking

chamber and close the lid.

Jam Setta

• Remove stems or pits from fruit before slicing.

SettINg: 10 (JAm)

4. Press ‘SELECT’ to setting 10 (‘JAM’).

5. Press ‘START’.

• Do not puree fruit. Jam should contain pieces

of fruit. Fruit can be chopped with a food

processor, using a pulse action.

It is important that these recipes are measured

accurately, otherwise the ingredients may boil

over, making cleaning difficult.

tOmAtO & pINeApple JAm

6. The bread machine will preheat for 15 minutes

before any movement occurs in the pan. After

preheating, the jam will be cooked and mixed

for approximately 50 minutes. The entire cycle

takes 1 hour 5 minutes.

• Recipes should not exceed 3½ cups. Weigh fruit

after slicing.

INgRedIeNtS

tWO fRuIt mARmAlAde

Tomatoes, peeled, seeded & finely

chopped

250g

• The gel, texture, flavour, aroma and colour of

the cooled jam may vary when compared to

commercially made jams. The natural pectin,

ripeness, juiciness, etc. of the fruit used will

influence the finished product.

INgRedIeNtS

Pineapple flesh, finely chopped

Sugar

150g

1 cup

1 tbl

7. The bread machine will ‘beep’ when the

setting is complete.

Oranges, sliced thinly

Lemons, sliced thinly

Sugar

300g

100g

1 cup

1 tbl

8. Press ‘STOP’.

Jam Setta

• Due to the natural pectin of some fruits, if

the jam appears to be thickening before the

total cooking time has elapsed and no further

cooking is required, press the ‘STOP’ button

then complete the bottling procedure.

9. Use oven mitts to remove the bread pan.

SettINg: 10 (JAm)

Jam Setta

10. Pour the hot jam into warm, dry, sterilised

jars, leaving 1.25cm from the top of the jar.

Seal immediately and label. Jam will thicken

upon cooling and storage.

SettINg: 10 (JAm)

mANgO & peACH JAm

INgRedIeNtS

StRAWBeRRy JAm

• ‘Jam Setta’ is a jam setting mixture it contains

the ingredient ‘pectin’ which is a naturally

occurring substance found in fresh fruit. It is

this pectin in fruit which when cooked produces

a gel. The addition of ‘Jam Setta’ in our recipes

ensures a thicker setting action occurs. This

product is available at most supermarkets in

50g sachets.

Peaches, seeded & finely chopped

Mango flesh, finely chopped

Sugar

200g

1 cup

1 tbl

INgRedIeNtS

Strawberries, hulled & chopped

Sugar

SeQueNCe fOR ‘JAm’ SettINg:

pReHeAt

400g

1 cup

1 tbl

mIx/COOk

tOtAl tIme

Jam Setta

15 min

50 min

1hr 05min

Jam Setta

SettINg: 10 (JAm)

• The ‘Preset Timer’ cannot be use for recipes in

this section.

All recipes use local ingredients and Australian

Standard Metric measuring tools (cup, spoons and

weighing scales) for accuracy.

CReAte yOuR OWN JAm ReCIpeS

Do not use the collapsible kneading blade

when making jam.

kIWIfRuIt JAm

INgRedIeNtS

Kiwifruit, peeled & sliced

Sugar

Note

Chopped fruit of your choice

400g

1 cup

1 tbl

Sugar (depending on pectin level of 1-1½cups

fruit used)

Jam Setta

1 tbl

SettINg: 10 (JAm)

R41

R42

Abbrevations: tsp = teaspoon tbl = tablespoon

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glazes

Notes

The following Glazes are easy and quick to prepare and will enhance the flavour and appearance of your

breads.

CHOCOlAte glAZe

gelAtINe glAZe

3 tablespoons water

1½ tablespoons sugar

3 teaspoons gelatine

2 tablespoons butter or margarine, melted

⁄3

cup icing sugar, sifted

1 tablespoon cocoa, sifted

½ teaspoon vanilla essence

2 tablespoons milk

procedure

HOt CROSS BuN ANd BROWN BuN

glAZe

½ cup icing sugar, sifted

¼ teaspoon allspice

¼ teaspoon ground cinnamon

2 tablespoons water

1. Place ingredients in a small saucepan,

stir over low heat until sugar and gelatine

dissolves.

2. Brush over hot bread.

CItRuS glAZe

½ cup icing sugar, sifted

egg glAZe/SeedS ON tOp

1 x 60g egg, lightly beaten

2-3 tablespoons water

Seeds, for example, poppy, sesame, sunflower,

linseed, etc.

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

2 tablespoons lemon or orange juice

vANIllA glAZe

½ cup icing sugar, sifted

½ teaspoon vanilla essence

2 tablespoons milk

procedure

1. Combine egg and water until smooth. Do not

whisk. Strain through a sieve if required.

2. Open the lid 15 minutes before the end of the

baking cycle, brush glaze over bread. Sprinkle

with seeds if desired.

procedure

1. Combine ingredients in a small mixing bowl

and stir until smooth and thin enough to

drizzle.

3. Close the lid and continue baking.

2. After baking, press ‘STOP’. Remove bread

from Baker’s Oven and bread pan. Place on

rack.

3. Coat top of loaf with glaze. Cool on rack.

R43

R44

Abbrevations: tsp = teaspoon tbl = tablespoon

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Notes

R45

R46

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